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, sliced
- 2 tsp fresh thyme leaves
- 8 cherry tomatoes, quartered
- ⅔ cup 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 (200 ml bottle)
Directions:
Step 1: Heat a nonstick skillet over medium-high. Season fish with ¼ tsp salt + ¼ tsp pepper. Add 1 tbsp. garlic olive oil. Sear fish ~3 minutes per side until golden and just cooked through. Remove from pan and tent with foil.
Steps 2 & 3 (Simultaneous):
Step 2 (Balsamic Glaze):
In a small pot, gently boil the Sicilian Lemon Balsamic. Reduce heat and simmer ~20 minutes, stirring occasionally, until thickened and syrupy. Cool 15 minutes.
Step 3 (Beans):
In the same skillet, heat 2 tbsp. garlic olive oil. Sauté garlic ~1 min. Add thyme + tomatoes; cook 1 min. Stir in stock + beans and bring to a simmer. Add spinach in batches, wilting each time. Stir in lemon juice, olives, and remaining salt + pepper.
To Serve:
Spoon the warm bean mixture into shallow bowls. Nestle a sea bass fillet on top. Drizzle with balsamic glaze and serve immediately.
Sophisticated, simple, and packed with flavor — this is your new go-to “impress the guest” dish.