Sea Bass is a dense, buttery fish that is easy to cook and delicious to eat! I adapted this recipe from one I found on cookinglight. It serves two or three – we found that a 6 oz serving of sea bass is pretty filling for one person, so you could easily split the 12 oz fish into three 4 oz servings (ingredient changes for 3 servings are in parentheses). Pairing this buttery fish with a golden broth and fresh veggies will warm you with goodness on a winter evening!
12 oz skinless sea bass fillet, cut into 2 or 3 equal pieces
3 tbsp extra virgin olive oil, divided
3 garlic cloves, sliced (for 3: 4 cloves)
1 tsp fresh thyme leaves
20 cherry tomatoes, halved (for 3: 30 tomatoes)
1/2 of a 15 oz can chicken stock (for 3: 3/4 of a can)
1/2 of a 15 oz can of butter beans or any white bean (for 3: 3/4 of a can)
3 oz baby spinach (for 3: 5 oz)
1 tbsp fresh lemon juice (for 3: 2 tbsp)
10 pitted Castelvetrano olives, halved (for 3: 15 olives)
Salt and pepper to taste
Dry fish with paper towels. Sprinkle both sides of fish with salt and pepper.
Heat a medium (or large if making 3 filets) nonstick skillet over medium-high heat. Add 1 tablespoon oil to skillet; swirl to coat. Add fish; cook about 4-5 minutes or until beginning to brown.
While fish cooks, heat 2 tablespoons olive oil in another large nonstick skillet over medium-high heat. Add garlic and stir often until light golden brown, about a minute. Stir in thyme, olives and tomatoes; cook, stirring often, until heated through, about 1 minute.
Flip fish and cook filets another 3 to 5 minutes, or until the middle of the fish begins to firm. When firm, remove pan from heat.
Add stock and beans to tomatoes; bring to a simmer, then turn heat to low. Stir spinach into the simmering broth mixture, adding a handful of spinach at a time until wilted. Stir in lemon juice and add salt and pepper to taste.
Divide vegetable mixture between two (or three) bowls and nestle each piece of fish into the bowls. Serve immediately.