To make the crusted cod, season the cod with salt and pepper. Brush with 1 tbsp. of the oil then coat in the sesame seeds. Heat the other tbsp. of oil in a pan on a medium heat and cook for 4 minutes each side.
To make the tabbouleh cover the bulgur wheat in boiling water as per the pack instructions. Simmer until all water is absorbed and the bulgur wheat is cooked through. Mix with the rest of the ingredients and season with salt and pepper.
Plate the cod on top of the tabbouleh.