Pesto and Pinenut Crusted Cod with Chickpea and Courgette Stew

For the cod

1 cod fillet, skinned and boned, around 170g
2 tbsp pesto, either homemade or good shop bought
handful of pine nuts

For the Chickpea Stew


Olive oil
1 small red onion, fine diced
1 small carrot, diced
1 celery stick, diced
1 courgette, diced
100g chickpeas, either home cooked or good quality tinned, rinsed and drained
1 small red chilli, deseeded and fine chopped
2 sundried tomatoes, diced
1 garlic clove, chopped
juice 1/2 a lemon
chopped parsley
dash of fish stock (optional)

salt and pepper

Pre-heat oven to 200 centigrade/ Gas mark 6.

In a large, heavy based pan heat a glug of oil over a medium heat then add the onion, carrot, celery and chilli and cook for five minutes to soften without colouring.

While this is cooking season your cod then spoon the pesto onto each fillet and spread so it covers the top, then sprinkle with the pinenuts and place on a lightly oiled baking tray and put in the oven to cook.

Add the chickpeas, courgette, sundried tomatoes, garlic and fish stock, if using, and cook for five minutes to soften the courgettes and warm the chick peas through.

Depending on the thickness of your cod it should cook through in 5 to ten minutes and the pinenuts should have turned golden slightly, take out of oven to rest for a couple of minutes but keep warm.

Add the lemon juice and parsley to your chickpeas and stir for a couple of minutes, then season.

Spoon the chickpeas into the centre of your plate or bowl,drizzle the juices from the pan around the chickpeas then place your piece of cod on top. Drizzle with olive oil.