SEA BASS WITH CHERMOULA DRESSED CHICKPEAS

2 tsp sunflower oil • 2 sea bass fillets, skin slashed three times • 200g Tenderstem broccoli • 1 large garlic clove, crushed • 1 unwaxed lemon, zest and 1 tbsp juice • 1 tbsp extra virgin olive oil • 2 tbsp Cooks’ Ingredients Chermoula paste • 400g can Duchy Organic Chickpeas, drained • Chilli flakes, to serve (optional)