SEARED SEA-BASS WITH LEMON-OLIVE WHITE BEANS

Seared Sea-Bass with Lemon-Olive White Beans image

Categories Fish

Number Of Ingredients 12

4 (6-oz) sustainable skinless sea bass fillets
3/4 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
3 tablespoons olive oil, divided
5 garlic cloves, sliced
2 teaspoons fresh thyme leaves
8 cherry tomatoes, quartered
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
1/3 cup pitted castelvetrano (or other) olives, quartered

Steps:

Heat a large nonstick skillet over med-high. Sprinkle fish with 1/4 tsp salt and 1/4 tsp pepper. Add 1 tbsp oil to skillet; swirl to coat. Add fish; cook to desired degree of doneness, about 3 mins 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 tbsp oil in skillet over med-high. Add garlic; cook, stirring often, until light golden brown, about 1 min. Stir in thyme and tomatoes; cook, stirring often, until heated through, about 1 min. Add stock and beans; bring to a simmer. Add spinach in batches, and cook, tossing gently, until spinach is wilted after each addition. Sstir in lemon juice, olives, remaining 1/2 tsp salt, and remaining 1/4 tsp pepper. Divide bean mixture amont 4 shallow bowls; nestle 1 fillet in each bowl.