Salt and freshly ground pepper
2 tablespoons fresh thyme, minced
2-6 ounce filets of Chilean sea bass
2 tablespoons of extra-virgin olive oil
Combine the salt, pepper and thyme on a plate. Place the filets down on the mixture and coat completely. Heat a large skillet of high heat. Add the extra virgin olive oil and coat the pan. When the oil is hot, add the sea bass and sear. Turn over and cook through. Transfer the fish to a warm serving platter and place in pre-heated oven (250).
Cannellini beans:
1/2 cup extra-virgin olive oil
2 cups cannellini beans (canned or dried and ready to eat)
1/2 cup mirepoix (carrots, celery, and onions; small dice)
1/4 cup pancetta, small dice
2 tablespoons fresh parsley, minced
1 teaspoon garlic, minced
1/2 cup chicken stock
1 cup blanched fresh spinach
2 ounces butter, at room temperature
Using the same skillet, heat the extra-virgin olive oil. When hot, add the pancetta and cook for 2 minutes, add the cannellini beans, mirepoix, parsley, and garlic and saute for 3 to 4 minutes more. Add the stock and reduce by half. Add the spinach and butter. Stir.
Presentation:
Spoon the bean sauce onto the center of the plate. Place the sea bass on the sauce.
Serves 2
