In a small bowl, whisk together olive oil, melted butter, soy sauce, ginger, and 1 tablespoon of lime juice.

Place fish into a shallow dish and pour marinade over. Coat each fish fillet well then place in the fridge for 20 mins.

Add your avocado, and add chopped coriander, a pinch of salt and 1 tablespoon of lime juice into a small bowl.

Stir together and set aside.

Heat a large pan over medium-high heat.

Cook the sea bass by searing it skin side down first.

Cooking time depends on the thickness of your fillet. When the fish can flake easily, it is cooked.

Serve the fish hot topped with the avocado mixture.

Garnish with red pepper flakes for an extra kick.