Sesame Crusted Cod & Creamy Chilli Chickpeas

Season the fish all over with salt and place onto a plate or rack. Set aside in the fridge for a minimum of 30 mins, up to overnight - this will help with the texture of the cod, making it more firm.

Preheat the oven to 220°C.

Defrost the spinach and squeeze any excess moisture out. Keeping the bean liquid, drain the chickpeas. Stir the tahini, miso, vinegar and the juice of half the lemons, adding in the cold water, until it becomes smooth. Taste and season with sugar and salt, if needed.

Finely slice the chives and set aside.

Pat the cod fillets dry, then coat all over in the sesame seeds. Place onto a baking tray lined with baking paper, drizzle with a little olive oil and bake for 10–15 mins, until the fish is cooked through and the sesame is golden.

Meanwhile, set a medium saucepan over a medium-high heat with a drizzle of olive oil. Add the cherry tomatoes and cook for 4–5 mins until they start to blister and soften.

Tip in the chickpeas, spinach and any leftover sesame seeds. Add a splash of chickpea liquid and cook for 2-3 mins until everything’s warmed through.

Take the pan off the heat and stir through the tahini dressing. If it looks a bit thick, add another splash of chickpea liquid to loosen. Taste and adjust with more miso or a pinch of sugar if it needs it. Set to low heat to keep warm.

Swirl half the chilli oil through the creamy chickpeas and spoon into bowls. Top each with a sesame-crusted cod fillet, drizzle with the rest of the chilli oil, scatter over the chives and serve with a wedge of lemon.