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Seared Sea Bass with Cannelloni Beans
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4.13 from 16 votes

Seared Sea Bass with Cannellini Beans

Cannellini beans, fresh spinach, and tomatoes in a white wine broth are the base for the crispy skin and flaky flesh of the pan-seared Chilean Sea Bass. My Seared Sea Bass with Cannellini Beans recipe is delicately seasoned with fresh garlic and rosemary finished with a drizzle of extra virgin olive oil and a squeeze of lemon at the end.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
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Course: Main Course
Cuisine: American
Keyword: Cannelini Beans, Sea Bass
Servings: 2
Calories: 320kcal

Ingredients

  • 1 Tablespoon Olive Oil
  • 1 Teaspoon Garlic Crushed and chopped
  • 1 15-Ounce Can Cannelini Beans Drained and rinsed
  • 1 Cup White Wine I used Sauvignon Blanc
  • 1 Cup Cherry Tomatoes Halved
  • 5 Ounces Baby Spinach
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Red Pepper Flakes
  • 1 Tablespoon Fresh Rosemary Chopped

Sea Bass

  • 2 6-Ounces Sea Bass Filets
  • 2 Tablespoons Olive Oil

Garnish

  • Lemon Zest
  • A Sprig of Fresh Rosemary
  • A Drizzle of Olive Oil

Instructions

  • Heat a pot over medium-high heat.
  • Add olive oil, red pepper flakes, rosemary, and garlic, sauté for approximately 30 seconds to 1 minute, don’t let the garlic brown
  • Add the beans and wine, bring to a gentle boil, reduce heat to medium-low
  • Once the beans are simmering, heat a skillet over medium-high heat
  • Season the sea bass with salt, about a ½ teaspoon for both filets
  • Add olive oil and place sea bass skin side down for approximately 4 minutes
  • Turn the sea bass cook for an additional 3-4 minutes. Remove the fish from the heat and set aside
  • When you turn the fish, add the tomatoes to the beans, stir to incorporate, place the spinach on top of the beans, don’t stir, you want the spinach to steam. Cover and let steam for 5 minutes
  • Stir in the spinach, ladle the cannellini bean stew into two bowls, place the fish on top of the cannelloni beans, drizzle with olive oil and a squeeze of fresh lemon
  • Garnish with a slice of fresh lemon zest and a sprig of fresh rosemary
Nutrition Facts
Seared Sea Bass with Cannellini Beans
Amount Per Serving
Calories 320 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 3g19%
Cholesterol 1mg0%
Sodium 1244mg54%
Potassium 643mg18%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 3g3%
Protein 3g6%
Vitamin A 7188IU144%
Vitamin C 37mg45%
Calcium 89mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.