Start this recipe by heating the oven to 200`c. Season the fish fillets all over with salt and pepper and put to one side. Place the foil squares down on your work top, and cover each piece with a square of oven paper. Divide the cherry tomatoes, sliced onion, capers and wine amongst the 2 sheets of foil and sit the seasoned fish fillets on top. Scrunch up the foil to make 2 parcels. Put on a baking tray and bake in oven for 20 minutes. While the fish is cooking, prepare the tabouleh. Place the bulgar wheat into a small saucepan and cover with 300ml of boiling water. Stir well before turning on the heat and simmer for 10 minutes, or until the bulgar wheat has absorbed all of the water and is cooked. Cut out the green stalks from the tomatoes and make a small cross at each of the bases. Place the tomatoes into a separate bowl and cover with boiling water. Set aside for 30 seconds and then drain away the water. When the tomatoes are cool enough to handle, peel and discard the skins. Cut the tomatoes into quarters, discard the seeds and dice the flesh. Transfer the diced tomatoes to a serving bowl. Add the parsley, mint and onion to the tomatoes and mix well until combined. Fluff the cooked bulgar wheat using a fork until the grains are separated. Add the bulgar wheat to the tomato mixture. Drizzle over the lemon juice and olive oil and season to taste with salt and pepper. Finally, add in the toasted almonds and mix well. When you are ready to serve the fish, remove the parcels from the oven and sit the fish fillets on a plate. Spoon the tomato mixture and juices over the top and scatter with the rucola leaves. Drizzle over some more extra virgin olive oil and serve the tabouleh on the side.