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Pan-seared Seabass with Pea Puree and Curry Aioli

Pan-seared Seabass with Pea Puree and Curry Aioli is a flaky pan-seared sea bass over pea purée, served with a side of curry aioli.

I love fish and love to try new recipes. I love not only how flavorful this meal is, but also how healthy it is. Pea purée is a great way to eat your vegetables that isn’t bland or boring.
Pan-seared Seabass is great for summer and takes less than 20 minutes to make at home.

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Caprese Sandwich with Pesto

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Ingredient Lists

  • Seabass
  • Frozen peas
  • Greek yogurt
  • Avocado mayo
  • Lemon juice
  • Liquid aminos
  • Garlic
  • All seasoning blend
  • Curry powder
  • Olive oil
  • Avocado oil
  • Salt or pepper


Pan-seared Seabass

Pan seard Seabass with Pea Puree and Curry Aioli

Prep Time 10 minutes
Cook Time 25 minutes
Servings 4 people


  • 1/2 pounds Sea Bass, cut into individual serving sizes
  • 16 ounces frozen peas
  • 1/2 cup Greek yogurt
  • 1/4 cup avocado mayo
  • 1 tbsp lemon juice 
  • 1 tsp liquid aminos
  • 2 cloves garlic, minced
  • 1 tbsp seasoning salt Simply Organic brand
  • 1 tsp curry powder Simply Organic brand
  • 3 tbsp olive oil
  • avocado oil for drizzling 
  • salt or pepper for taste


  • Place a large pan over medium heat and drizzle the bottom with avocado oil. While the oil is heating, season your seabass on both sides with seasoning salt. 
  • When the pan is hot, place the seabass in the pan, skin side up. Brown on both sides for about four to five minutes. 
  • When both sides of the fish are golden brown, cover with a fitted lid, reduce heat to medium low, and cook for 15 to 20 minutes, or until the fish is fully white in the center.
  • While the seabass is cooking, make your pea puree. Place the peas in a pot of boiling water and let them cook until soft and tender. Drain your peas into a colander and then place them in the pot they were cooked in.
  • Add in 1/4 of a cup of Greek yogurt, olive oil, salt, and pepper. Using a hand blender or a food processor, puree the pea mixture until smooth. Taste and add more salt or pepper if desired.
  • To make your aioli, mix together the remaining Greek yogurt, avocado mayo, lemon juice, liquid aminos, curry powder, and garlic. Using a fork, combine all ingredients.
  • When the seabass is done cooking, place the seabass on top of the pea puree and drizzle the curry aioli over the top and serve immediately with a slice of lemon. Enjoy!

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