Instructions: Heat one third of the oil in a deep pan until hot. Add the rosemary and bay leaf and cook for 1 minute. Stir in the onion, celery, carrot and chilli and cook for 7-8 minutes until soft. Add the courgette and sun dried tomatoes and cook for a further 3-5 minutes until the courgettes are al dente. Add the chick peas and stock and simmer for 10 minutes. Add the parsley, lemon juice and seasoning and simmer for 5 minutes.

Meanwhile, spread the flour on a flat plate and season with salt and pepper. Heat the remaining oil in a frying pan, add the garlic and fry for 3 minutes, then remove and discard them. Coat the fish in the seasoned flour and add them to the pan, skin side down. Cook for 5 minutes until golden brown, then flip the fish over and cook for a further 3 minutes. The fish should just flake. Divide the stew among 4 warmed deep plates and place the fish on top. Serve immediately.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.