Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.

Pat the striped bass fillets dry with paper towels and season both sides generously with salt and pepper.

In a large skillet, heat olive oil over medium-high heat. Once hot, add the bass fillets to the skillet, skin-side down. Cook for 3-4 minutes, or until the skin is crispy and golden brown.

Carefully flip the fillets using a spatula and transfer them to the prepared baking sheet. Place the baking sheet in the preheated oven and bake for an additional 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.

While the fish is baking, prepare the couscous according to the package instructions. Fluff with a fork once cooked and set aside.

In the same skillet used for the fish, add the chickpeas and chopped preserved lemon. Cook over medium heat for 3-4 minutes, stirring occasionally, until the chickpeas are heated through and slightly crispy.

To serve, divide the cooked couscous among serving plates and top with the crispy chickpeas and preserved lemon mixture. Place a striped bass fillet on top of each couscous bed.

Garnish with chopped fresh parsley and serve with lemon wedges on the side for squeezing over the fish.