Name: Sea Bass with Cannellini Bean Stew
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced; 1 cup peeled, diced carrot (2 carrots); 1 cup diced celery (2 stalks); 3 garlic cloves, smashed and roughly chopped; 2 cups diced tomatoes (or one 15-oz can); 3 cups cannellini beans (2 cans rinsed and drained, or 1½ cups dried beans soaked overnight); 2 cups chicken stock (or 4 cups if using dried beans); 1 cup water (only if using dried beans); 2 tablespoons fresh sage, thyme, or rosemary; 0.5 teaspoon kosher salt; 0.25 teaspoon cracked pepper; 4 four-ounce fillets sea bass (or thick-cut true cod, escolar, halibut, or black cod); oil, salt, and pepper for fish; Italian parsley for garnish (optional: leek oil or gremolata)

How to Make the Best Sea Bass with Cannellini Bean Stew

This pan-seared sea bass with cannellini bean stew is a stunning Mediterranean dish that brings restaurant-quality elegance to your weeknight dinner. The delicate, flaky sea bass paired with a hearty, aromatic white bean stew creates a perfectly balanced meal that’s both luxurious and surprisingly simple to prepare.

The beauty of this recipe lies in its simplicity and healthfulness. The cannellini bean stew is rich with sautéed vegetables and herbs, creating a savory base that complements the mild, buttery flavor of the seared sea bass. In under 30 minutes, you can have an impressive dish that rivals any upscale restaurant—without the hefty price tag.

Whether you’re cooking for a special occasion or just want to elevate your everyday dinner, this seafood dish delivers on flavor and nutrition. The combination of lean protein, fiber-rich beans, and fresh vegetables makes it as wholesome as it is delicious. Serve it with crusty bread to soak up every last drop of the broth, and don’t forget the fresh Italian parsley and optional gremolata for that final touch of brightness.

Instructions

Cannellini Bean Stew

In a medium-large heavy-bottomed pot, heat oil over medium-high heat. Add onions and stir for two minutes.
Add carrots, celery, and garlic; turn heat to medium and sauté for about 5 minutes, stirring occasionally.
Add beans along with 2 cups stock, herbs, tomatoes, salt, and pepper. Bring to a boil, then turn heat down to low, cover, and simmer gently for 10-15 minutes.
For dried beans: soak them in ample water overnight or up to 24 hours. After the carrots, celery, and garlic have sautéed for 5 minutes, add the soaked beans and 4 cups stock. Add 1 additional cup water and herbs and salt. Bring to a boil on high heat. Cover, turn to low heat, and simmer 1-1½ hours until beans are tender, adding more water if needed. Then add pepper and tomatoes. Continue simmering another ½ hour.
If the stew is too brothy, leave the lid off and keep it at a gentle simmer to let it reduce slightly.

Pan-Seared Fish

Heat 1-2 tablespoons olive oil in a cast-iron skillet over medium-high heat.
Pat dry fish with paper towels and season generously with kosher salt and pepper.
Sear each side until a golden crust forms on the fish. Turn heat down and cook through to desired doneness, being careful not to overcook.

To Serve

Place the stew in a wide shallow bowl, top with seared fish, and garnish with fresh Italian parsley.
If feeling fancy, make gremolata or leek oil and drizzle over top.

Notes

Soaking dried beans overnight prevents gastric issues and shortens cooking time.
The stew can be made ahead and reheated before serving the fish.
This recipe is gluten-free and naturally paleo-friendly.
For a fancier presentation, make gremolata (lemon zest, garlic, and parsley) or leek oil to drizzle over the finished dish.

Sea Bass with Cannellini Bean Stew Recipe

How to Make the Best Sea Bass with Cannellini Bean Stew