Start by making the coriander sauce. Put the coriander, lemon juice, garlic and chilli in a food processor and pulse until everything is chopped. Keep the motor running and stream in the olive oil and blend until everything is smooth. Store in the fridge until ready to use.
Heat the oven to 200°C/400°F. Drizzle the tomatoes with the olive oil and plenty of salt and pepper then roast for 30 minutes until collapsing and soft.
Mix together the spices for the chickpeas and add a pinch of salt and pepper. Heat the olive oil over a medium-low heat then add the spices and garlic and stir gently. Add the rinsed chickpeas and allow to cook gently while you cook the fish.
Season the sea bass fillets with salt and pepper on both sides. Heat a frying pan with a tablespoon of olive oil over a high heat. When it's hot add the fish skin side down and press down gently with a spatula. Leave to cook for 3 minutes without moving it then when it releases easily from the pan flip and cook for another minute on the other side. Remove the fish to a plate.
Split the chickpeas between two bowls then top with the fish, add the tomatoes and top with the coriander sauce.
Nutrition information is an estimate and will vary depending on the exact ingredients used.