Fill and boil your kettle. Tip the bulgar wheat into a heatproof bowl and pour in 300ml boiling water from the kettle. Stir to mix, then cover the bowl with a plate and set aside to soak for 10 mins. The bulgar will absorb 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 in the cherry tomato passata and stir. Pop a lid on the pan and simmer for 3-4 mins, stirring once or twice, till the sauce has thickened slightly.

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

Taste the passata sauce and add a pinch more salt or pepper if you think it needs it. Spoon the sauce over the haddock fillets then 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. Drain the bulgar if needed, then fluff it with a fork, and divide between 2 warm plates. Top with the haddock and the tomato and feta sauce. Garnish with the parsley leaves to serve.