Trim the sea bass fillets into squares and score the skin side.
Rub the fillets with olive oil and season with salt, white pepper, and ground coriander.
Fry the fish skin-side down in a hot pan for 3 minutes.
Turn the fish and cook for 1 to 2 minutes until cooked through.
Blend the fennel in a food processor to a fine purée.
Pulse in the dill, pine nuts, ground almonds, and parmesan.
Blend in the olive oil until a porridge-like consistency is reached and season to taste.
Combine tomatoes, lemon juice, sesame oil, Tabasco, and coriander leaves in a bowl.
Serve the fish on the fennel pesto, garnish with salsa and pea shoots.