Spicy Striped Bass with Carrot Noodles

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4 tablespoons unsalted butter, at room temperature

4 teaspoons harissa

1 teaspoon finely grated fresh ginger

1 clove garlic, finely grated

2 teaspoons fresh lemon juice

Kosher salt

8 ounces spiralized carrots (about 4 cups)

1 cup canned chickpeas, drained and rinsed

1/4 cup fresh cilantro, plus more for topping

Freshly ground pepper

4 skin-on striped bass fillets (about 6 ounces each)

1 cup fresh orange juice (from about 3 oranges)