Fill your kettle and boil it. Tip the bulgar wheat into a heatproof bowl and pour in 300ml boiling water from the kettle. Stir, cover the bowl with a plate and set aside for 10 mins. The bulgar will soak up the water and become tender.

Peel and finely chop the red onion. Place a small pan on a medium heat and add ½ tbsp olive oil and the onion. Season with a pinch of salt and pepper and fry, stirring often, for 5 mins till the onion is glossy and a little browned.

While the onion fries, peel and grate or crush the garlic. Finely chop the parsley stalks, setting the leaves aside for later. Stir the garlic and parsley stalks into the onion and cook, stirring, for 1 min.

Pour the cherry tomato passata into the pan and stir. Pop on a lid and simmer for 3-4 mins, stirring once or twice, till the sauce has thickened slightly.

Meanwhile, preheat your grill to high. Place the cod fillets in an ovenproof dish (or 2 smaller ovenproof dishes). Drizzle 1 tsp olive oil over each fillet and season with a pinch of salt and pepper. Slide under the grill for 2 mins.

Taste the sauce and add a pinch more salt or pepper if you think it needs it. Spoon the sauce over the haddock fillets. Crumble over the feta.

Slide the fish back under the grill for 5 mins. The feta should be golden and the haddock cooked through – it will flake easily if pressed with a fork. Fluff the bulgar wheat with a fork, draining off any excess water, and divide it between 2 warm plates. Top with the cod and the tomato and feta sauce. Garnish with the parsley leaves to serve.