Place the salsa verde ingredients in a blender. Start by using one cup of olive oil puree. Add additional olive oil if needed. Taste and add additional seasoning if needed.
In a large bowl, add sea bass and pour salsa verde over top. Place in the refrigerator and let marinate for at least 30 minutes.
Add three cups of vegetable or chicken stock to a large pot over high heat. Bring to a boil. When stock boils, add root veggies. Reduce heat to medium and let the mixture simmer until the veggies are soft when pierced with a fork.
Place a large pan over medium-high heat. Drizzle the bottom with avocado oil. Place sea bass filets in the pan, one at a time, and brown on each side. About two to three minutes on each side.
Pour in the marinade and bring it to a boil. Cover and reduce the heat to medium-low. Let the fish simmer for 15 to 20 minutes, or until fully white and cooked through the center.
When root veggies are tender, strain through a colander, being sure to save the chicken stock or vegetable stock. Set aside.
Place the root vegetables in a large bowl, and slowly add a little bit of the stock to the vegetables.
Using a hand blender or a food processor, puree the mixture, drizzling in olive oil as you go to create a creamy consistency, and season with salt and pepper. Set aside.
To serve, place the root vegetable puree on the bottom of a plate or shallow dish and top with sea bass and salsa verde sauce.
Note: For extra flavor, you can add sauteed fennel on top. And to do this, just place the sliced fennel bulb in a shallow pan drizzled with olive oil and sauté over medium-high heat until the fennel is tender and slightly caramelized. Place the fennel on top of your fish for added flavor. Enjoy.
