Seared Sea Bass with Olives and Spinach

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!

INGREDIENTS

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

 

DIRECTIONS

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.

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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.

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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.

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Divide vegetable mixture between two (or three) bowls and nestle each piece of fish into the bowls.  Serve immediately.

 

 

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