To begin, make the purée. Cover the dried chickpeas (if using) with water, bring to the boil and simmer for 1 hour until tender. Drain but make sure to reserve the chickpea cooking liquid. If you’re using canned chickpeas, drain the chickpeas and reserve the liquid from the tin

In a frying pan set over a medium heat, heat the oil and sweat the garlic until slightly golden

Add the garlicky oil to a blender with the miso, lemon juice and chickpeas. Blend, adding a splash of the reserved chickpea cooking liquid at a time, until you reach the desired consistency. Pass through a sieve and reserve

Preheat your oven to 180°C/gas mark 4

To prepare the broccoli, bring a large pan of seasoned, boiling water to the boil and blanch the broccoli for 2 minutes. Immediately remove and place into iced water to refresh. Once cold, drain and pat dry

Place the fish on a greased baking tray with the belly-side down. Pat the fish dry with kitchen roll, spread the butter over the top in an even layer and pour the wine and lemon juice over the fish. Bake for 8 minutes

Remove the fish from the oven and liberally brush the top with the oyster sauce. Baste the fish with the cooking liquor in the tray and place back in the oven for a further 8 minutes

Remove from the oven, baste again then lightly cover with tin foil, leave to rest for 5 minutes

While the fish is resting, warm the chickpea purée over a medium heat

Heat a dry frying pan over a high heat and fry the broccoli until browned. Toss with a dash of sesame oil and the sesame seeds and season to taste

Sprinkle the fish with chopped parsley and chervil. Serve with a spoonful of the purée and broccoli on the side