How to cook sea bass with chickpeas and salad

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2 sea bass fillets, fresh and firm, ready to cook, lightly dried with a clean cloth to ensure even browning.
tender shoots, cut into bite-sized pieces to add delicate texture and color to the dish.
Chickpeas, soaked or canned, well rinsed and drained for a smoother texture in the final salad.
Carrots in strips, peeled and sliced thinly for crisp sweetness that contrasts with the savory fish.
Salad dressing: oil, juice of 1 lemon, zest of half a lemon and parsley, a bright and zesty finishing touch.

Preheat the oven to 200 degrees Celsius. Season the sea bass fillets generously with salt, black pepper, and a light drizzle of oil. Place them on a lined baking sheet and bake for about 13 minutes, until the flesh is opaque and flakes easily with a fork. The result should be moist and flavorful with a gentle crust.
In a small pan, heat a splash of oil and sauté one sliced garlic clove until it just begins to color. Add the shredded carrots and cook briefly, then remove from heat to keep their vibrant flavor and crunch. The warmth will gently soften the carrots, infusing the dish with a subtle sweetness.
Rinse and drain 100 g of chickpeas and drain 20 g of salad cabbage. If using canned chickpeas, a quick rinse helps remove excess sodium and sharpen the chickpea flavor for the overall salad mix.
Prepare 50 ml of salad dressing by whisking together oil, the juice of one lemon, the zest of half a lemon, and 5 g of chopped parsley. Taste and adjust with a pinch of salt if needed. This bright vinaigrette will tie the fish, chickpeas, and vegetables into one cohesive bite.
Assemble the dish by arranging all ingredients in a serving bowl or plate. Drizzle the lemon parsley vinaigrette over the warm fish and the chickpea mixture just before serving so the flavors stay fresh and lively. The salad gains perfume from the citrus and herb notes, while the sea bass delivers a satisfying, flaky texture that pairs perfectly with the chickpeas and crisp carrots.

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