Preheat your oven to 220°C/200°C fan/gas mark 7.

Halve, peel and thinly slice the red onion.

Zest and halve the lemon (see ingredients for amount).

Trim the courgette, then cut into roughly 1cm chunks. Cut the tomatoes into 1cm chunks. Roughly chop the parsley (stalks and all).

Pat the basa dry with kitchen paper.

Pop the lemon zest into a large bowl with the olive oil for the marinade (see pantry for amount) and season.

Add the basa to the bowl of marinade. Turn to coat, then set aside. IMPORTANT: Wash your hands and equipment after handling raw fish.

Add a good squeeze of lemon juice to a small bowl and mix together with the sugar for the pickle (see pantry for amount). Stir in half the sliced onion with a pinch of salt and set aside to pickle.

Heat a drizzle of oil in a medium saucepan on medium heat. Once hot, add the remaining onion and cook, stirring occasionally, until soft, 5-6 mins.

Pour in the water for the bulgur (see pantry for amount), then stir in the veg stock paste and bring to the boil.

Stir in the bulgur, bring back up to the boil and simmer for 1 min.

Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve. 

Once the bulgur has been set aside, lay the marinated fish onto a lined baking tray.

When the oven is hot, bake the fish on the middle shelf until cooked, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.

 Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

When hot, add the courgette and cook until charred, 6-8 mins total. Turn only every couple of mins.

Once cooked, season with salt and pepper, then transfer to a bowl.

While the courgette chars, pop the olive oil for the dressing (see pantry for amount) into a small bowl with a squeeze of lemon juice and half the parsley.

Season with salt and pepper, mix well and set your dressing aside.

When everything's ready, fluff up the bulgur with a fork and stir through the tomatoes, charred courgette, remaining parsley and a squeeze of lemon juice. Taste and season with salt, pepper and more lemon juice if needed.

Share the bulgur between your plates, then top with the zesty basa.

Drizzle over the herby dressing, then top with the pickled onion to finish.