Preheat your oven to 200°C/Fan 180°C/Gas 6. Trim the root and any dry ends from the fennel (saving any wispy fronds for later). Halve and thinly slice the fennel. Pour 2 tsp olive oil into a large pan and warm to a medium heat. Slide in the sliced fennel and a pinch of salt and pepper. Fry the fennel for 10 mins, stirring occasionally, till softened and slightly golden.

While the fennel cooks, peel the garlic clove and finely chop it. Chop the tomatoes into small chunks. Drain the chickpeas and rinse well with cold water.

Pop the hake fillets onto a baking tray and brush with 1 tsp olive oil and sprinkle over a pinch of salt and pepper. Slide the hake into the hot oven and roast for 10-12 mins, till the fish is cooked through and flakes easily when pressed with a fork.

As soon as the fish is in the oven, slide the garlic, chopped tomatoes and chickpeas into the pan with the fennel. Stir well. Reduce the heat of the pan to medium-low and continue to cook till the fish is ready.

Pick the oregano leaves off their stalks. When the fish is nearly ready, stir the oregano through the fennel and chickpeas. Grate in the lemon zest and squeeze in the juice. Have a taste of the chickpeas and add a little more salt and pepper if needed.

Spoon the fennel and chickpeas onto plates. Top with the hake fillets and serve.