Grilled sea bass in foil with spicy carrots and chickpeas

Ingredients:

• 4 striped sea bass fillets (about 240 g each)
• 4 tbsp (60 g) butter at room temperature
• 4 tsp hot harissa paste
• 1 teaspoon finely grated ginger
• 1 clove garlic, finely grated
• 2 teaspoons lemon juice
• 300 gr. grated carrots
• 1 cup canned chickpeas, drained and rinsed
• 1/4 cup fresh cilantro, plus more for garnish
• 1 cup orange juice (from about 3 oranges)

Preparation:

1. Preheat the grill to medium-high heat. In a small bowl, combine the butter, harissa, ginger, garlic, lemon juice, and a pinch of salt.
   
   Tear off 4 large sheets of heavy-duty foil. Distribute the carrots, chickpeas, and cilantro among the sheets; season with salt and pepper. Place the fish fillet on top of the carrots. Season the fish with salt, then top with the harissa mixture.
   
   Place two opposite ends of the foil together and fold them over twice to seal. Fold one of the remaining ends over, leaving one side open. Carefully pour 1/4 cup of orange juice into each bag. Fold and seal the last side, leaving an opening for steam to escape.
2. Place the bags on the grill and grill until the fish turns white, about 15 minutes. Carefully open the bags and sprinkle with plenty of cilantro. Serve with grilled fish. tropical salsa.