DIRECTIONS
Make the spice mix. Combine all spice mix ingredients and mix well.
Prepare the sea bass. Dry the fillets and then sprinkle each sea bass fillet with 1 tsp of the seasoning mix. Set aside.
Prepare and cook the zucchini noodles. Spiralize the zucchini noodles with the small noodle attachment. Sprinkle with sea salt, pepper and 1 tbsp of oil. Toss to coat. Heat a 10 inch cast iron skillet over medium heat and add the zucchini noodles. Cook until tender, about 5 minutes, mixing often. Tongs work well for this. After cooking reduce the heat to the lowest setting you can - you just want to keep the noodles warm. Add the pimentos, capers, chopped kalamata olives, 1/2 tbsp butter and splash of lemon juice. Toss to combine.
Cook the sea bass. Heat 1 tbsp of butter in a 12 inch cast iron skillet over medium heat. If your sea bass has skin, place skin side down first and cook for 3 minutes. Flip over and cook for another 3 minutes. Flip back over and cook until the fish is flaky, 4-5 minutes.
Plate your meal. Divide the zucchini noodles among two bowls. Top with the seared sea bass. You can remove the skin from the sea bass before placing on top of the zucchini noodles, if desired sprinkle with parmesan cheese or feta cheese.