Sea bream with courgettes & chorizo

Method

1. 1
   Heat 1 tbsp oil in a large frying pan over a medium-high heat. Fry the courgette, shallot and garlic with a pinch of salt for 6-8 minutes until soft. Chop the chorizo into 2cm chunks, then add to the pan with the fennel seeds. Fry, stirring regularly, for 4-5 minutes until soft and golden. Add the wine, bubble until mostly reduced, then add the stock and drained chickpeas. Simmer for 2-3 minutes.
2. 2
   In another large frying pan, heat the remaining 1/2 tbsp oil over a high heat. Pat the sea bream fillets dry with kitchen paper. Slash the skin three times and season all over. Fry, skin-side down, for 3 minutes, pressing lightly with a spatula to flatten. Carefully turn the fillets, then take the pan off the heat. Squeeze in the lemon juice and leave to finish cooking in the residual heat for 1 minute until the fish is opaque and flakes easily with a fork.
3. 3
   Spoon the courgette mixture into shallow bowls and top with the fish. Add lemon wedges, then serve with some aioli and crusty bread, if liked.