Ingredients

  • 2 (6-ounce) sustainable skinless sea bass fillets
  • 3/8 teaspoon kosher salt, divided
  • 1/4 teaspoon black pepper, divided
  • 1 1/2 tablespoons extra-virgin olive oil, divided
  • 3 garlic cloves, sliced
  • 1 teaspoon fresh thyme leaves
  • 4 cherry tomatoes, quartered (about 1/4 cup)
  • 1/3 cup unsalted chicken or vegetable stock
  • 1/2 (15-ounce) can unsalted cannellini beans, rinsed and drained
  • 2 1/2 ounces fresh baby spinach
  • 1 tablespoon fresh lemon juice
  • 1/2 ounce pitted Castelvetrano olives, quartered (about 3 tablespoons)

Instructions

  1. Heat a large nonstick skillet over medium-high. Sprinkle fish with 1/8 teaspoon salt and 1/8 teaspoon pepper. Add 1/2 tablespoon oil to skillet; swirl to coat. Add fish; cook to desired degree of doneness, about 3 minutes on each side for medium. Remove fish from pan; discard drippings. (Do not wipe skillet clean.) Lightly tent fish with foil to keep warm.
  2. Heat remaining 1 tablespoon oil in skillet over medium-high. Add garlic; cook, stirring often, until light golden brown, about 1 minute. Stir in thyme and tomatoes; cook, stirring often, until heated through, about 1 minute. Add stock and beans; bring to a simmer. Add spinach in batches, and cook, tossing gently, until spinach is wilted after each addition. Stir in lemon juice, olives, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper. Divide bean mixture among 2 shallow bowls; nestle 1 fillet into each bowl.

Recipe Tips

Beautifully browned sea bass fillets nestle into a brothy bean mixture for an elegant, speedy dinner. Castelvetrano olives are meaty, buttery, and lower in sodium than many other olives. They pair particularly well with rich sea bass and creamy white beans, but if you can’t find them, you can use any olive you like.
Makes 2 servings (serving size: about 3/4 cup bean mixture and 1 fillet)
382 calories
  • CARBOHYDRATE 19.0g
  • PROTEIN 40.0g
  • SODIUM 708.0mg
  • FAT 16.0g
  • SUGARS 2.0g