top of page

Seared Sea Bass with Lemon-Olive White Beans


Banana and Orange BOWL

19g Carbs / 40g Protein / 16g Fat / 382 kcal

Nutritional Value


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 can unsalted cannellini beans, rinsed and drained  5 ounces fresh baby spinach  2 tablespoons fresh lemon juice  1 ounce pitted olives, quartered (about 1/3 cup)

Cooking method

• 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.
bottom of page