Trim the fillet of cod and cut 4 even sized pieces with the skin on

Score the skin lightly to facilitate cooking

Mix all ingredients for the Cajun coating in a pestle and mortar

Dip the fillets into the melted butter then into the Cajun mix

Heat a pan with a splash of oil and fry the fish skin side down

Hold the fish down to stop curling and slowly cook out. Turn over when necessary

Meanwhile drain the chickpeas, keep the liquor to use with vegetable stock

Blitz half the chickpeas with the garlic, tahini and lemon juice and some of the oil until smooth

Chop the remaining half coarsely and season

Heat the oil, add the mixture to reheat and add plenty of Tabasco to taste

Put chick pea mixture on plate and place cod on top

Heat 100g of butter in a pan, cut the bacon in strip then add to the butter and colour

Shred the spring onions and add to the pan

When the butter starts to colour, add the lemon juice, parsley then pour over the fish