If you have the time, remove the cod from packaging and toss in 2 tbsp salt, set aside on a plate in the fridge, uncovered, for up to 24 hours. Then, rinse and pat dry. This makes the cod flaky and amazing so if you have even half an hour, do it!

Add 2 tbsp olive oil to a large deep frying pan over a medium high heat. Add the harissa paste and fry for 2 mins. Add the cherry tomatoes to the pan and fry for 2-3 mins, then use a potato masher or the back of a large spoon to squish them so they burst. Add the chickpeas, along with the water from the can. Season with salt and pepper and turn down the heat to medium. Simmer for 10 mins, until thickened.

Snuggle in the cod fillets, then spoon the sauce over the fillets to help them cook. Gently bubble for 3-5 mins, until the cod is flaking apart. Gently put each fillet into a shallow bowl, then spoon the chickpeas and tomatoes over and around it.

Top each with a big dollop of mayo and some parsley leaves. Finish with extra olive oil and a big pinch of salt and pepper.