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:
- 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.
- 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.
- 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.
- 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.