- 150g bulgar wheat
- 1 red onion
- 2 garlic cloves
- A handful of flat leaf parsley
- 330ml cherry tomato passata
- 2 haddock fillets
- 120g feta
- 300ml boiling water
- ½ tbsp + 2 tsp olive oil
- Sea salt
- Freshly ground pepper
1. Fill your kettle and boil it. 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 for 10 mins to soak. The bulgar will soak up the water and become tender and 'cooked'.
2. Peel and finely chop the red onion. Place a small pan on a medium heat and add ½ tbsp 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.
3. While the onion fries, peel and grate or crush the garlic. Finely chop the parsley stalks (keep the leaves for later). Stir the garlic and parsley stalks into the onion and cook, stirring, for 1 min.
4. 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.
5. Meanwhile, preheat your grill to high. Place the haddock fillets in an ovenproof dish (or 2 smaller, separate dishes). Drizzle 1 tsp oil over each fillet and season with a pinch of salt and pepper. Slide under the grill for 2 mins.
6. 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.
7. 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 between 2 warm plates. Top with the haddock and the tomato and feta sauce. Garnish with the parsley leaves and serve.