TIME 40 minutes
24 skinless sea bass fillets
3/4 teaspoon of sea salt
1/2 teaspoon of black pepper
3 tablespoons of extra virgin olive oil
5 garlic cloves, sliced
2 teaspoons of fresh thyme
8 cherry tomatoes, quartered
200ml of chicken stock
140g of baby spinach
The juice of 1 lemon
A handful of olives, stoned
Begin by sprinkling the fish with a pinch of sea salt and black pepper. Add 1 tablespoon of oil to a frying pan over medium-high heat and add the fillets of fish. Cook each side of the fish until it reaches your desired level of doneness.
We recommend cooking the fish for 3 minutes on either side for medium but just cook for more or less time to suit your own preference.
Once the fish is cooked to your liking remove it from the frying pan and wrap it in foil to keep it warm.
Add the garlic to the same frying pan so that it cooks in the same oil as the fish – this will allow the cannellini bean sauce to absorb the flavour of the fish.
Fry the garlic until it begins to caramelise and then add the tomatoes and the thyme.
After these ingredients have cooked through, add the stock and the cannellini beans. Let the sauce simmer for few minutes and then add the spinach in batches, allowing each batch to wilt before adding the next.
Stir in a handful of olives, season to taste and squeeze over the lemon juice for some added zing
To serve, divide the bean mixture between 4 bowls and nestle a fillet of sea bass into the cannellini beans
Imagine having 30 new recipes, professionally produced macro-counted recipe books delivered monthly to your inbox
Jon Nardinochi: It’s not a diet by Jon Nardinochi £24.95 for 12 monthly editions. Grab your copy NOW