Fill your kettle and boil it. Tip the bulgar wheat into a bowl. Pour in 300ml boiling water, stir and cover the bowl with a plate. Set aside for 12-15 mins. The bulgar wheat will soak up the water and become tender.

Tip half the breadcrumbs into a bowl. Finely grate in the orange zest. Crush the flaked almonds to roughly break them up and tip them into the bowl. Add a pinch of salt and pepper and stir to mix.

Line a baking tray with foil and preheat your gill to high. Lay the plaice fillets on the tray, skin-side up. Rub ½ tsp olive oil into each fillet, pop the cherry vine tomatoes on the tray next to the fish, then slide the tray under the grill. Cook for 4 mins till the plaice is nearly cooked through.

While the plaice cooks, halve the orange and squeeze the juice from one half into a mixing bowl. Add 1 tbsp olive oil and a pinch of salt and pepper. Whisk to make a dressing, then add the salad leaves and stir to mix.

Take the plaice out from under the grill and sprinkle the breadcrumb mix over the fillets. Grill for another 2 mins. The breadcrumbs and almonds should be golden and the plaice opaque - it will flakes easily if pressed with a fork.

Drain any excess water off the bulgar wheat, if necessary. Heap the bulgar wheat and salad up on 2 warm plates. Add the grilled plaice and tomatoes to the plates and serve with wedges of the remaining orange half for squeezing.