Lightly season the fish fillets on both sides, then set aside while you make the salad.
To make the salad, put the tomatoes, cucumbers, chickpeas, parsley and olives in a large bowl and toss gently. Dress with the lemon juice, ¼ cup of the olive oil and the garlic, then season to taste.
Heat a non-stick frying pan over a moderate heat, then add the remaining oil. Pan-fry the fillets for 2–3 minutes on each side, or until the fillets are golden brown and just cooked in the centre when tested with a fork.
To serve, divide the salad among four plates and top with a fish fillet. Serve with a lemon wedge on the side.
• Use swordfish, barramundi or ling fillets and cut them into 150 g portions. Because their texture is quite meaty and chunky they suit this dish perfectly. * • Try cooking the fish fillets on a barbecue hotplate or chargrill pan to give them an underlying smoky flavour.