Preheat oven to 425 degrees.
In a small bowl, whisk together parsley, 1 tablespoon olive oil and lemon juice. Season with sea salt and pepper, to taste; and set aside.
Scrub carrots clean and slice on the diagonal so each piece is about 1/2 inch.
Spread carrots evenly on a sheet pan. Drizzle with olive oil and sprinkle with sea salt and pepper. Toss to coat.
Roast for 10 minutes; then remove from oven, flip the carrots and roast for another 8 to 15 minutes, until caramelized and tender.
Meanwhile, pulse almonds in a food processor until its texture is that of coarse breadcrumbs. Transfer to a shallow baking dish; season with sea salt and pepper.
Place egg in another shallow dish. Pat the black bass dry and season with sea salt and pepper. Working one piece at a time, dip skin side of fillets into egg, then in almonds, pressing to adhere.
Heat cooking oil in a large skillet over medium-high until very hot but not smoking. Cook the fillets, almond side down, pressing with a spatula occasionally to ensure contact with skillet, until almonds are well toasted and fish is nearly cooked through, about 3 minutes. Turn and cook until opaque throughout, about 1 minute more. Transfer to a plate.
Wipe the skillet clean and add a tablespoon of olive oil. Heat over medium heat. Add garlic and cook 2 minutes, stirring often, until golden. Stir in red pepper flakes and cook until fragrant, about 30 seconds. Stir in collard greens and 1 teaspoon sea salt.
Reduce heat to medium-low. Add water and steam, covered, until greens are tender and water evaporates, about 5 minutes.
Plate black bass over collards and roasted carrots. Top with parsley sauce and serve.