Sauteed Sea Bass with Mediterranean Bean Salad

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Sauteed Sea Bass with Mediterranean Bean Salad
  • Duration
  • Cook Time
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  • 4 ServingsServings

Ingredients

  • 1/4 pound dry-packaged Navy beans
  • 1/3 pound small green beans, halved
  • 1/4 cup Yukon gold potatoes, 1/4-inch dice
  • 1/2 large yellow onion, diced
  • 1/8 cup garlic, chopped
  • 1/4 cup Olive oil, divided
  • 1/4 pound red grape tomatoes, halved
  • 3/4 cup (3 ounces) walnuts, toasted, coarsely chopped
  • 1/4 cup (2 ounces) Kalamata olives, pitted, finely chopped
  • Whole Grain Mustard Vinaigrette (recipe below)
  • 1/4 cup fresh thyme leaves, chopped
  • Salt and pepper to taste
  • 4 (7 ounces each) sea bass fillets
  • 1/8 cup fresh parsley, chopped
  • Parmesan cheese shavings as garnish
  • Fresh thyme sprigs as garnish
  • 4 bruschetta (for garnish)Whole Grain Mustard Vinaigrette
  • 1/8 cup olive oil
  • 1/8 cup white vinegar
  • 1 tbsp whole grain mustard
  • Salt and pepper to taste

Preparation

Preparation

1 Cover beans with 2 inches cold water in large saucepan; heat to boiling. Boil 2 minutes. Remove from heat and let stand, covered, 1 hour; drain. Cover beans with 2 inches cold water in large saucepan; heat to boiling. Reduce heat and simmer, covered, until tender, 40 to 50 minutes. Drain; cool.

2 Cook green beans and potatoes separately in simmering water in large saucepans until crisp-tender; drain. Cool in ice water; drain.

3 Sauté onions and garlic in 1/8 cup olive oil in large skillet until tender, about 5 minutes; cool.

4 Combine Navy beans, green beans, potatoes, onions, tomatoes, walnuts and olives in large bowl. Toss with Whole Grain Mustard Vinaigrette; season to taste with salt and pepper.

5 Sprinkle sea bass lightly with parsley, thyme, salt and pepper. Cook fish in remaining 1/8 cup olive oil in large sauté pan over high heat until browned on both sides, about 5 minutes.

6 Place fish on sheet pans; bake at 450º F. until fish is tender and flakes with a fork, about 10 minutes. For each serving, place 1 cup bean mixture on large plate or in shallow pasta bowl; top with fish fillet. Garnish with Parmesan cheese shavings, thyme sprigs and bruschetta.