Drizzle the cod fillets with lemon juice, then season with salt and pepper. Rub with the garlic, and the rest of the spices and coat with 1 tbsp of ghee. Leave for half an hour to marinade.
Cook the bulgur in salted water (about 15 minutes). Once cooked, set aside. Place the chopped tomato in a salad bowl, add in the chopped onion, olives and parsley. Season with salt and pepper, mix and set aside.
Heat the pan, and fry the cod for about 3-4 minutes each side, until cooked through, then remove from the pan.
Heat the cooked bulgur on the same pan, with the remaining juices, then divide between plates. Serve the bulgur with the cod, topped with the prepared tomato salad. Serve with lemon wedges.
