GO COASTAL

Fish and shellfish provide high-quality protein along with heart-healthy omega-3 fatty acids. Both are crucial for optimal body and brain function and strongly linked to a reduced risk of many diseases.

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Seared Sea Bass with Lemon-Olive White Beans

HANDS-ON 20 MIN. TOTAL 20 MIN.

Meaty, buttery Castelvetrano olives are lower in sodium than many other olive types. They pair particularly well with rich sea bass and creamy white beans, but if you can’t find them, you can use any olive you like.

4 (6-oz.) sustainable skinless sea bass fillets

¾ tsp. kosher salt, divided

½ tsp. black pepper, divided

3 Tbsp. extra-virgin olive oil, divided

5 garlic cloves, sliced

2 tsp. chopped fresh thyme

8 cherry tomatoes, quartered

⅔ cup unsalted chicken stock

1 (15-oz.) can unsalted cannellini beans, drained and rinsed

5 oz. fresh baby spinach

2 Tbsp. fresh lemon juice

1 oz. pitted Castelvetrano olives, quartered (about ⅓ cup)

1. Heat a large nonstick skillet over medium-high. Sprinkle fish with ¼ teaspoon salt and ¼ teaspoon pepper. Add 1 tablespoon oil to skillet; swirl to coat. Add fish; cook to desired degree of doneness, about 3 minutes on each side for medium. Remove fish from pan; discard drippings. (Do not wipe skillet clean.) Lightly tent fish with foil to keep warm.

2. Heat remaining 2 tablespoons oil in skillet over medium-high. Add garlic; cook, stirring often, until light golden brown, about 1 minute. Stir in thyme and tomatoes; cook, stirring often, until heated through, about 1 minute. Add stock and beans; bring to a simmer. Add spinach in batches, and cook, tossing gently, until spinach is wilted after each addition. Stir in lemon juice, olives, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper. Spoon bean mixture into shallow bowls; nestle 1 fillet into each bowl.