Serves 4 (serving size: about 3/4 cup bean mixture and 1 fillet)
Ann Taylor Pittman
Here’s a lovely way to incorporate more fish into your diet. 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. Serve with a simple side salad, a chunk of crusty whole-grain bread, and a glass of wine.
4 (6-oz.) sustainable skinless sea bass fillets
3/4 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
3 tablespoons extra-virgin olive oil, divided
5 garlic cloves, sliced
2 teaspoons fresh thyme leaves
8 cherry tomatoes, quartered (about 1/2 cup)
2/3 cup unsalted chicken stock
1 (15-oz.) can unsalted cannellini beans, rinsed and drained
Heat a large nonstick skillet over medium-high. Sprinkle fish with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add 1 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.
Heat remaining 2 tablespoons 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 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Divide bean mixture among 4 shallow bowls; nestle 1 fillet into each bowl.
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