Chickpea Crusted Sea Bass With a Pepper, Tomato, and Fennel Relish

Ingredients

• 4 6 oz. filet portions of fresh Sea Bass
• 1/3 C finely minced Saffron Road brand Crunchy Chickpeas Korean BBQ
• ½ T dried oregano
• ½ T ground ginger
• ¼ t kosher salt
• ¼ t black pepper
• 1 ½ T grapeseed oil
• 3/4 C finely chopped mini peppers (yellow)
• 1/3 C diced grape tomatoes
• 1/3 C finely diced fennel
• 2 large garlic cloves finely chopped
• ¼ C finely diced white onion
• ¼ C flat leaf parsley finely chopped
• 2 T fresh lemon juice
• 2 T grapeseed oil
• 2 T honey ginger white balsamic vinegar or a plain white balsamic
• ½ t ginger powder
• ½ t black pepper
• ¾ t kosher salt