Seared Branzino (Seabass) with Cannellini Beans and Spinach

Instructions

Start by preparing the sea bass filets. Pat them dry with a paper towel and season both sides with salt and pepper.

In a large skillet, heat the olive oil over medium-high heat. Add the sea bass filets to the skillet, skin side down. Cook for about 4-5 minutes until the skin is crispy and the fish is cooked through. Flip the filets and cook for another 1-2 minutes. Remove the sea bass from the skillet and set aside.

In the same skillet, melt the butter over medium heat. Add the minced garlic and chopped onion, and sauté until the onion becomes translucent and fragrant.

Add the cannellini beans to the skillet and cook for about 2-3 minutes, stirring occasionally, until they are heated through.

Add the spinach leaves to the skillet and cook for another 2 minutes until they wilt. Stir well to combine with the beans and onions.

Squeeze the lemon juice over the beans and spinach mixture, and season with salt and pepper to taste. Stir again to incorporate the flavors.

To serve, place a bed of the cannellini beans and spinach mixture on a plate and top it with a sea bass filet. Garnish with fresh herbs, if desired.

Enjoy your sea bass!

Thank you for trying this recipe. Please let me know how you liked it. 

If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good seafood page.