Seared Sea Bass with Lemon-Olive White Beans Healthy Recipes

Here’s an easy and lovely way to incorporate more fish into your diet.

Try Sea Bass it’s an excellent source of protein, selenium and essential omega-3 fatty acids (great for the brain) and some B-12 and B-6 vitamins.  I chose to compliment the fish with cherry tomatoes, garlic, spinach and cannellini beans ~ a great blend of veggies that have great nutrients in them.

You can also experiment with different vegetables to compliment the dish and let us know how it turns out…most importantly, enjoy making it delicious!

(Remember when shopping for fish, to always shop at a good source where you can ask about no chemicals or any mercury).

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!

Seared Sea Bass with Lemon-Olive White Beans Healthy Recipes

Recipe by Julie Getty

As we all health freaks know that sea food is super healthy when you find it without any chemicals and mercury. Get instructions and start cooking this healthy recipe for your next dinner and enjoy. #healthyrecipes

Ingredients

• 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

• 5 ounces fresh baby spinach

• 2 tablespoons fresh lemon juice 1 ounce pitted Castelvetrano olives, quartered (about 1/3 cup)

How to Make It…

Step 1

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.

Step 2

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.
Hope you enjoy this delicious meal…feel free to tell me how your meal turned out!
Enjoy!
Julie