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Jacksonville FL, 32256

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Seared Sea Bass with Lemon-Olive White Beans




Beautifully browned sea bass fillets nestle into a brothy bean mixture for an elegant, "good date dinner" dinner.

Ingredients

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)



Directions:


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.


*** Steps 2 & 3 need to be done simultaneously - make your balsamic glaze while cooking your bean mixture.


STEP 2:

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).


STEP 3:

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!



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