Heat the olive oil over a high flame.

Place the whole fish in the skillet and cook on high until the fish is golden.

To keep the fish from sticking to the bottom of the skillet gently move the fish around continually, preferably with silicone spatulas.

When the fish is golden – after about 4 to 5 minutes – turn it over and cook the other side, again about 4 to 5 minutes.

Once the fish is golden and thoroughly cooked gently remove it from the pan and set it aside on a plate, or in the center of your serving dish.

If you prefer you can debone the fish at this point. I like the visual effect of serving a whole fish, but often it’s simpler to fillet the fish before serving it.

Without rinsing the skillet, place the tomatoes in the skillet with the remaining oil and pan juices and cook on high, turning frequently so that the tomatoes begin to wilt and brown slightly.

Remove the tomatoes from the skillet and place on the plate or serving dish along with the fish.

Add the chickpeas to the skillet with the remaining pan juices and cook for several minutes until heated through and just slightly browned.

Spoon the browned chickpeas onto the serving dish along with the fish and tomatoes.

If you’re serving the fish in the skillet then return the fish to the skillet topped with the chickpeas and tomatoes.

Salt to taste.

Top with minced parsley and serve immediately.