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!
