Pan-Seared Sea Bass with Charred Fennel, White Bean Cassoulet & Crispy Sage Oil

Name: Pan-Seared Sea Bass with Charred Fennel, White Bean Cassoulet & Crispy Sage Oil
Prep time: 25 min
Cook time: 28 min
Total time: 53 min
Yield: 4 servings
Ingredients: 4 fillets (6 oz each) Sea bass fillets; 6 tablespoons Extra virgin olive oil; 2 medium Fennel bulbs; 2 cans (15 oz each) Cannellini beans (canned); 1 cup Vegetable broth; 12 leaves Fresh sage leaves; 4 cloves Garlic cloves; 1 small Yellow onion; 3 tablespoons Sun-dried tomatoes; 1 whole Lemon; 1 teaspoon Sea salt; 0.5 teaspoon Black pepper; 0.25 teaspoon Red pepper flakes

Prep 25 min · Cook 28 min · Serves 4 · medium

Mediterranean Diet

A Provençal-inspired dinner featuring delicate sea bass with Mediterranean aromatics, creamy white beans, and caramelized fennel, finished with fragrant sage-infused olive oil for depth and elegance.

Ingredients

4 fillets (6 oz each) Sea bass fillets
6 tablespoons Extra virgin olive oil
2 medium Fennel bulbs
Two cups of something delicious
A generous pinch of patience
The secret ingredient
A splash of good olive oil
Fresh herbs, chopped

Instructions

1
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
2
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
3
Preheat something, chop something else, and bring it all together the way only this recipe knows how.

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