Sea Bass with Cannellini Bean Stew
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Feasting at Home · by Sylvia Fountaine | Feasting at Home Blog★ 4.8

Sea Bass with Cannellini Bean Stew

NUTRITION · PER SERVING30M COOK
CAL 27%·PRO 83%
CARBS 55G41% OF CAL
15G FIBER30G OTHER11G TOTAL SUGAR
FAT 17G29% OF CAL
2G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Pan-seared sea bass served over a white bean and tomato stew with sage. A Mediterranean-style fish main that comes together in under 30 minutes.

mainmediterraneanfishdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 2 T olive oil
  • 1 medium onion, diced
  • 1 cup peeled, diced carrot ( 2 carrots)
  • 1 cup diced celery ( 2 stocks)
  • 3-4 smashed and roughly chopped garlic cloves
  • 2 cups diced tomatoes ( or one 1 can, diced)
  • 3 cups cannellini beans (2 cans rinsed and drained) or 1 ½ cups dried beans, soaked overnight.
  • 2 -4 cups chicken stock (2 cups if using canned beans, 4 cups if using dried beans)
  • 1 cup water (only if using dried beans)
  • 2 Tablespoons fresh sage (or thyme, or rosemary)
  • ½ teaspoon kosher salt
  • ¼ teaspoon cracked pepper
  • 4 four-ounce sea bass fillets ( or thick-cut true cod, escolar, halibut, black cod)
  • oil, salt and pepper for fish
  • Italian parsley for garnish (or make leek oil or gremolata)
PREP
10M
SODIUM
1397MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.