Defrost the Chilean Seabass as described below.
Cut the pepper into strips and thinly-slice the zucchini, lengthwise. The zucchini tagliatelles may be sliced with a peeler.
Finely chop the herbs and mix in olive oil.
Make the crumble by mixing the flour and chopped almonds. Add the softened butter to the mixture by using a fork to obtain a powdery texture. Cook the crumble in a pan until golden.
Sear the fish on both sides at high heat. Cover it and bake in an oven preheated at 120 degrees Celsius for 15/20 minutes, depending on the size of the fish.
Serve the Chilean Seabass covered with crumble together with the vegetables and salad. Add salt and pepper. Generously sprinkle with herb-flavored oil.