I’m playing a little catch-up. Last weekend was cloudy and cold all weekend, perfect soup weather for me. We enjoyed Sea Bass with Beans for dinner this weekend. It’s easy, I love the clean fresh taste of the Sea Bass.
The broth is so tasty, we always have a piece or two of toasted bread for dipping…..
Sea Bass with White Beans
4 (6 oz) sea bass fillets sear in olive oil, then bake @425 12 min until done
Saute until tender
1/2 onion chopped
3 med carrots chopped
2 cloves garlic, minced
2 cups plum tomatoea, chopped
1 1/2 C low sodium chicken broth
1/2 cup dry white wine
1 (16oz) can cannellini beans
Bring to a boil, reduce heat and simmer 5 minutes
1/2 teaspoon chopped fresh rosemary
Place in bowls with fish on top, serve with bread
For non-lovers of fish, chicken can be substituted.