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.