Name: Sauteed Sea Bass with Mediterranean Bean Salad
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
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 garnishWhole Grain Mustard Vinaigrette); 1/8 cup olive oil; 1/8 cup white vinegar; 1 tbsp whole grain mustard; Salt and pepper to taste

Sauteed Sea Bass with Mediterranean Bean Salad

Prep Time 10

Cook Time 1

Total Time 1 10

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Servings

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 garnishWhole Grain Mustard Vinaigrette
1/8 cup olive oil
1/8 cup white vinegar
1 tbsp whole grain mustard
Salt and pepper to taste

Instructions

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.