Place the perch in a shallow, ovenproof dish, drizzle with olive oil and season with salt. Cover with foil and place in the oven for 10 minutes or until the fish is just cooked through.
Meanwhile, peel the oranges and remove the pith. Cut into segments and place in a bowl with the fennel and drained chickpeas. Whisk the olive oil, vinegar and orange juice together and season. Pour the dressing over the salad.
Divide the salad among ten plates and serve with the fish on top.