Black Sea Bass with Spinach, Cherry Tomato, & White Beans

This easy dish features delicate pan-seared Black Sea Bass served on a luscious mixture of sautéed spinach, tomatoes, and white beans for a light yet satisfying dish in minutes!

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2 filets Black Sea Bass
1 TB olive oil, divided
1 medium onion, minced
1 TB minced garlic
Pinch red pepper flakes
10 oz baby spinach
1 15 oz cannellini beans, rinsed and drained
1 pint cherry or grape tomatoes, halved
2 Tb chopped fresh basil, additional for garnish
1 TB lemon juice


Pat Black Sea Bass filets dry and season on both sides with salt and pepper. Heat 2 tsp olive oil in a large sauté pan over medium-high heat. Cook filets skin side down for 3-4 minutes, pressing gently to help crisp skin. Flip over and cook for an additional 2-3 minutes. Remove to a plate.
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Add remaining 1 tsp olive oil and onion to the pan. Cook for 5 minutes, stirring frequently, add garlic and hot pepper flakes and cook for 1 minute. Working in batches, add spinach and toss to wilt. (Tip: You can cover the pan to help the spinach wilt faster!) Stir in beans and tomatoes and cook for 3 minutes to lightly soften tomatoes.
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Add basil and lemon juice, season to taste with salt and pepper, and serve topped with Black Sea Bass.
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