Hake with chickpeas and nduja

For the hake

4 x 110g fillets of hake

3 tbsp rapeseed oil

Fine sea salt

For the nduja chickpeas

100g nduja

4 cloves garlic, finely sliced

4 tbsp golden rapeseed oil

1 onion finely diced

600g chickpeas, cooked and drained

100ml white wine

Sea salt

1 lemon juiced