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Garlic Sea Bass with Lemon Balsamic Beans & Spinach

By Olive Amelia  •   2 minute read

Garlic Sea Bass with Lemon Balsamic Beans & Spinach

Elevate your next dinner with this vibrant, flavor-packed dish featuring tender sea bass, garlicky cannellini beans, and a bright Sicilian Lemon Balsamic glaze. Simple yet sophisticated, it's perfect for impressing guests or savoring a special night at home.

Ingredients:

  • 4 (6 oz.) skinless sea bass fillets
  • ¾ tsp. kosher salt, divided
  • ½ tsp. black pepper, divided
  • 3 Tbsp. Olive Amelia Garlic Olive Oil, divided
  • 5 garlic cloves, thinly sliced
  • 2 tsp. fresh thyme leaves
  • 8 cherry tomatoes, quartered
  • ⅔ c. unsalted chicken stock
  • 1 (15 oz.) can unsalted cannellini beans, rinsed and drained
  • 5 oz. fresh baby spinach
  • 2 Tbsp. fresh lemon juice
  • 1 oz. pitted olives, quartered
  • Olive Amelia Sicilian Lemon Balsamic Vinegar (for glaze)

Instructions:

  1. Heat 1 tablespoon Garlic Olive Oil in a nonstick skillet over medium-high heat. Season sea bass fillets with ¼ teaspoon salt and ¼ teaspoon black pepper. Sear fillets for about 3 minutes per side, until golden and just cooked through. Remove from the skillet and cover loosely with foil to keep warm.
  2. In a small saucepan, bring Sicilian Lemon Balsamic Vinegar to a gentle boil. Reduce heat and simmer for about 20 minutes, stirring occasionally, until thickened and syrupy. Remove from heat and let cool for 15 minutes.
  3. In the same skillet used for the fish, heat the remaining 2 tablespoons of Garlic Olive Oil over medium heat. Sauté sliced garlic for about 1 minute until fragrant. Add thyme and cherry tomatoes; cook for another minute. Pour in chicken stock and add the cannellini beans. Bring to a simmer. Add spinach in batches, stirring until wilted. Stir in lemon juice, olives, remaining salt, and pepper.
  4. Spoon the warm bean and spinach mixture into shallow bowls. Place a sea bass fillet on top. Drizzle generously with the Sicilian Lemon Balsamic glaze. Serve immediately.

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