For the chilli oil, finely chop the green chilli, discarding the seeds if you want it milder. Stir chopped chilli into the oil. Leave to infuse while you cook the fish.

Season almond meal / flour with lots of salt and pepper and place on a shallow plate. Toss fish fillets in the seasoned meal / flour to coat them well.

Heat enough oil to cover the base of your frying pan by about 1cm (1/3in) on a medium high heat. When the oil is hot, test with your first fillet. If it sizzles vigorously, add all the fish.

Fry for 1-2 minutes (for very small fish) or 3-4 minutes (for more normal sized fillets) on each side. Or until the fish is cooked. You want the flesh to look opaque and for it to flake easily when you prod it with a fork. And you want the crust to look golden brown (don’t worry some of the flour / almond meal will come off into the oil – that’s just what happens). Drain fish on paper towel to remove any excess oil.

Divide hummus between two plates. Top with the hot fish. Drizzle over chilli oil and serve salad leaves on the side.