Preheat oven to 425°F. Place the fish in a parchment paper-lined baking dish. Drizzle with the lime and orange juice; season with salt and pepper. Bake 10 to 12 minutes, or until cooked through.
While the fish bakes, bring a 1/8-inch of water to boil in a large skillet. Add the spinach or kale and cooked until it wilts, but is still bright green.
To serve, divide the heated chickpeas between two shallow bowls. Arrange some spinach or kale on top of chickpeas. Set 2 pieces of fish in the centre of each bowl; drizzle fish with pan juices. Garnish with lime slices and mint, if using, and serve.