Add the almonds to the bowl of a food processor and pulse until completely processed. Add the almond crumbles to a medium-sized mixing bowl and add the paprika, granulated garlic and powdered ginger.

Brush the fillets with the spicy mustard until fully coated. Lightly sprinkle the salt and pepper on all sides.

Heat the olive oil over medium-high heat in a deep skillet.

Coat the sea bass with the almond mixture until well-coated. The mustard will help the mixture stick to the fish.

Cook the fish in the pan until golden brown on one side, about 6-8 minutes. Once browned, flip and cook opposite side for another 6-8 minutes. Check the fish to see if it is done by inserting a fork into the flesh and twisting. If it flakes, it's ready. If it is still squishy and not opaque, it's not yet ready so continue to cook, checking every 2 minutes for doneness.