Rich, red and full of fresh ingredients, this gently spiced poached fish in a dish is ready in just half-an-hour. We've tossed in some chickpeas and lifted with a squeeze of lemon and peppery rocket to whip your tastebuds into a frenzy. If you have a loaf of crusty bread, put it to use mopping up that extra sauciness.
Remove core and seeds from capsicum and discard. Cut capsicum into 3cm pieces. Halve cherry tomatoes. Crush garlic. Finely grate lemon zest. Rinse and drain chickpeas.
Place fish in a bowl with Not-So-Hot Harissa, lemon zest, salt and pepper and mix to coat.
Heat oil in a deep frypan over medium heat. Add capsicum and tomato with salt and pepper and cook, stirring, for 7–8 minutes or until softened.
Add tomato paste and garlic cook for 30 seconds or until fragrant. Add chickpeas and 250ml (1 cup) water and bring to a simmer. Add fish and cook for 8–9 minutes or until just cooked through.
Cut lemon into wedges. Pick parsley leaves from their stems and roughly chop.
Divide fish, tomatoes and chickpeas between bowls. Sprinkle with parsley and serve with rocket leaves and lemon wedges.