Season the fish and grill for 2 minutes on each side, squeeze the lemon juice over the fish and place skin side down ready for the topping
Place the salsa and chick peas in a pan with a splash of wine and a little water
Season, add a pinch of sugar and once hot add the basil.
Mix the parmesan and breadcrumbs and sprinkle over the fish.
Grill for a minute or so until the topping is golden.
Put the stew in a shallow dish or bowl and top with the fish.
Enjoy with a cold white wine.
Drizzle with a little olive oil for a mediteranean zap.
I sometimes add dried chilli flakes to the stew depending on my mood.
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