Check the sea bass fillets: Lay the fillets skin-side down on the cutting board. Use your fingers to feel the pin bones (if there are any). Press gently on the flesh and use tweezers to pull the bones out. Turn the fillets over and score the skin.

Wash lettuce mix: Discard any wilted or damaged leaves. Fill a bowl with cold water and soak the lettuce mix in it for a few minutes to remove dirt. Take it out and dry with a salad spinner.

Halve the cherry tomatoes: Wash the tomatoes gently under cold running water. Place them on the cutting board and slice each of them in half.

Slice the red onions: Wash them under running water. Slice off the stem and root. Cut the onions in half and peel away the skin. Slice the onion in half.

Chop the parsley: Wash under running water and remove the wilted parts. Bunch the parsley into a small mound on the cutting board and chop finely.

Make the dressing: Add 1 tbsp olive oil, 1 tbsp honey, 3 tbsp balsamic vinegar, 1/2 tsp traditional Dijon mustard, and 1/2 tbsp lemon juice. Mix well until combined.

Sear the sea bass: Sear 16 oz skin-on boneless sea bass fillets for a total of 12 minutes. In a pan over medium heat, add 1 tbsp olive oil sear with the skin-side down first and sprinkle in 1/8 tsp salt and 1/4 tsp pepper.

Sear the other side: Once the skin-side has turned golden brown, flip the fillets over and continue searing the other side on medium-low heat and sprinkle in the rest 1/8 tsp salt and 1/4 tsp pepper.

Assemble the salad: Prepare a plate and add 4 oz lettuce mix, 4 oz cherry tomatoes, 1 oz red onion, sea bass, and 2 tbsp parsley.

Serve: Dress the salad and enjoy.