Ingredients:
• 200g Levantina Sea Bass Fillet
• 1 Chopped Carrot
• 200g Cooked Chickpeas
• 1 Chopped Red Bell Pepper
• 1 Chopped Cauliflower
• 1 Celery
• 1 Spring Onion
• 1 Chopped White Onion
• Lemon
• Orange
• Parsley
• Vegetable Broth
• Olive Oil
• 1 tsp Turmeric
• Salt & Pepper

Method:

• Pan-sear the fillets with some olive oil, skin side down until crispy and continue cooking in the oven.
• In another pan, add the onion and the cooked chickpeas. Sauté them for 5 minutes, add the carrot, pepper and cauliflower and sauté them all together for another 10 minutes. Add juice from half an orange and serve the salad in a bowl. Finally, add the spring onion.
• In the same pan, add a cup of vegetable stock, lemon juice, juice of half an orange and turmeric. Let the sauce boil and at the end add very little butter to bind the sauce.
• Serve the chickpea salad, top with the sea bass and sauce and garnish with parsley.