Preheat your oven to 200°C/Fan 180°C/ Gas 6. Fill and boil your kettle. Roughly chop the baby leaf spinach and tip it into a bowl. Tip in the bulgar wheat and add a pinch of salt. Pour in 300ml boiling water, cover the bowl with a plate and set aside to soak for 15 mins.

While the bulgar wheat soaks, peel the onion and slice it into thin wedges. Halve the pointed pepper, scrape out the seeds and pith and slice it into thin strips. Scatter the onion and pepper into a roasting tin. Add the cherry tomatoes. Drizzle over 1 tbsp olive oil and add a little salt and pepper. Slide into the oven for 10 mins.

Meanwhile, tip the breadcrumbs into a small bowl. Finely chop the parsley and stir it into the breadcrumbs. Grate in the lemon zest. Add 1 tbsp olive oil and a pinch of salt and pepper, and stir.

When the veg have roasted for 10 mins, remove the tin from the oven. Add the olives to the tin and turn the veg over. Make a gap in the veg large enough to nestle in the hake fillets. Lay the hake in the tin, skin-side up, and scatter the breadcrumb mixture over the fish. Return the tin to the oven for 15 mins. The hake should be opaque and flake easily when pressed with a fork.

When the bulgar wheat is cooked, fluff it up with a fork and drain off any remaining water. Peel the garlic and grate it into the bulgar wheat. Squeeze in a little lemon juice and stir in 1 tbsp olive oil.

Divide the bulgar wheat between a couple of plates. Top with the roasted veg and hake, and serve with wedges of lemon for squeezing.