Mix the chickpeas, celery and strawberries. Add the oil, lime zest and lime juice, mix and season.
Place the fish fillets on the work surface, drizzle with lemon juice, season. Arrange approx. 4 basil leaves on top of each fillet, roll up and secure with toothpicks.
Heat the oil in a large non-stick frying pan, reduce the heat. Fry the fish parcels for approx. 1 1/2 mins. on each side, serve with the salad.