Cod & Chickpea Salad on Toast

Firstly, salt the cod. Dust the fillets of cod in a tsp of table salt, rubbing it over the surface to cover them in salt. Set aside in the fridge for at least 20 mins (it’s best if you leave them uncovered overnight)

Peel and finely dice ½ the onion and add to a bowl. Add the juice of one of the lemons and the sugar. Season well with salt and set aside to lightly pickle.

Cut the garlic cloves in half (no need to peel) and add to a saucepan. Cut the remaining onion half into wedges and add to the pan along with the fennel seeds. Add the cod and cover with cold water. Set over a medium heat and bring to a simmer. As soon as it starts to simmer take it off the heat and set aside for 10 mins. Then lift the cod onto a plate and leave to cool. You can move it to the fridge if you like.

Drain the chickpeas and add to a bowl, add the pickled onion. Flake the cod into the mix, then finely chop the parsley and add to the bowl. Add the dijon, remaining lemon juice and a generous glug of olive oil and toss well.

Toast the bread, drizzle with olive oil and add to the plate. Spoon the cod salad over the top and finish with a crack of black pepper and some extra parsley leaves- or some dill if you like. Serve with a little squeeze of extra lemon.