Seared Sea Bass with White Beans

Ingredients

• Sea bass

  Fish, mixed species, raw

  20 oz or 567g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Garlic

  Raw

  4 clove or 12g

• Thyme

  Fresh

  2 tsp or 2g

• Cherry tomatoes

  Red, ripe, raw, year round average

  ½ cup, chopped or sliced or 90g

• Chicken stock

  Soup, home-prepared

  ⅔ cup or 160g

• White beans

  Mature seeds, canned

  2 cup or 524g

• Spinach

  Raw

  4 cup or 120g

• Lemon juice

  Raw

  2 tbsp or 30g

• Olives

  Pickled, canned or bottled, green

  4 tbsp or 34g

Directions

1. Heat a large nonstick skillet over medium-high heat.
2. Season the fish salt and pepper. Add half of the oil to the skillet and swirl to coat.
3. Cook the fish for about 3 minutes on each side until an internal temperature of 145°F is reached. Remove the fish from the pan and lightly tent with foil to keep warm.
4. In the same skillet, heat the remaining oil over medium-high heat. Add the garlic and cook, stirring often, until light golden brown, about 1 minute. Stir in the thyme and tomatoes, cooking until heated through, about 1 minute.
5. Add the stock and beans to the skillet and bring to a simmer. Add the spinach in batches, tossing gently until wilted.
6. Stir in the lemon juice, olives, and salt and pepper to taste.
7. Divide the bean mixture among shallow bowls and nestle a fish fillet into each bowl.

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