Beautifully browned sea bass fillets nestle into a brothy bean mixture for an elegant, "good date dinner" dinner.
4 (6-oz.) sustainable skinless sea bass fillets
3/4 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
3 tablespoons Savory Olive Garlic 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 (white kidney beans)
5 ounces fresh baby spinach
2 tablespoons fresh lemon juice
1 ounce pitted Castelvetrano olives, quartered, or substitute with your favorite olives
6.8oz Savory Olive Sicilian Lemon Balsamic Vinegar (whole 200ml bottle)
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.
*** Steps 2 & 3 need to be done simultaneously - make your balsamic glaze while cooking your bean mixture.
Heat balsamic vinegar in a small pot or saucepan over medium heat. Bring to a gentle boil, then reduce heat to medium-low heat and let simmer, stirring occasionally, until the vinegar thickens and is reduced to about 1/2 cup (about 20 minutes). It should be thick enough to coat the back of a spoon. Remove from heat and allow to cool completely before serving (about 15 minutes).
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 spoon balsamic gaze over sea bass and serve!