Preheat your oven to 200°C/Fan 180°C/ Gas 6. Roughly chop the spinach leaves and tip them into a bowl. Tip in the bulgar wheat and add a pinch of salt. Cover with 300ml boiling water. Cover the bowl with a large 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 and scoop out the seeds and white membrane. Slice 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 hot oven for 10 mins.

Meanwhile, tip the breadcrumbs into a small bowl. Finely chop the parsley and stir 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. Turn the veg over, and create a gap 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 excess water. Peel the garlic and grate it into the bulgar wheat. Squeeze in the lemon juice and stir in 1 tbsp olive oil.

Divide the bulgar wheat between plates and top with the roasted veg. Add the roast hake and serve with wedges of lemon for squeezing.