• Halve and peel the onion. Chop half (double for 4p) into small pieces.
• Zest half the lemon (double for 4p) then cut in half. Roughly chop the parsley (stalks and all).
• Trim the carrot and slice into 1cm rounds (no need to peel).
• Quarter the tomatoes. 
• Mix 1 tbsp oil (double for 4p), the lemon zest, salt and pepper in a large bowl. Add the hake. Turn to coat well and set aside. IMPORTANT: Wash your hands and equipment after handling raw fish.

• Place a medium pot over medium heat with a drizzle of oil.
• Once hot, add the chopped onion and cook, stirring occasionally, until softened, 3-4 mins.
• Add 240ml water (double for 4p), then stir in the stock powder and bring to the boil.
• Stir in the bulgur, bring back up to the boil and simmer for 1 min.
• Cover and remove from heat. Leave to the side for 12-15 mins or until ready to serve.

TIP: If you're in a hurry you can boil the water in your kettle.

• Place a large pan over a medium-high heat (no oil).
• Once hot, add the carrot rounds and cook until charred, 5-6 mins each side.
• Turn only every so often—this will allow the carrot to pick up a nice colour. 
• Once cooked, season with salt and pepper to taste, then transfer half the charred carrot to a bowl and cover to keep warm.
• Chop the remaining carrot into small pieces and set aside.

• Meanwhile, to a medium bowl add 1½ tbsp oil (double for 4p) and a squeeze of lemon juice.
• Add half the chopped parsley.
• Season with salt and pepper.
• Mix well and set aside.

• Return the (now empty)  pan to medium-high heat.
• Once hot, carefully place your marinated hake into the pan.
• Spoon over any marinade remaining in the bowl.
• Cook for 3-4 mins before turning over and cooking for 2-3 mins on the other side. IMPORTANT: The fish is cooked when opaque in the middle.

• When everything is ready, fluff up the bulgur with a fork and stir through the tomatoes, chopped carrots, remaining parsley and a small squeeze of lemon juice.
• Taste then season with salt, pepper and more lemon juice if desired.
• Share the bulgur between your plates, then top with the charred carrot rounds and crispy hake.
• Drizzle over the herby dressing to finish.