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

Ingredients

• 4 fillets (6 oz each) sea bass fillets, skin-on, room temperature
• 6 tablespoons extra virgin olive oil, divided
• 2 medium fennel bulbs, sliced lengthwise into quarters
• 2 cans (15 oz each) cannellini beans (canned), drained and rinsed
• 1 cup vegetable broth, low-sodium
• 12 leaves fresh sage leaves, divided
• 4 cloves garlic cloves, thinly sliced
• 1 small yellow onion, diced
• 3 tablespoons sun-dried tomatoes, oil-packed, chopped
• 1 whole lemon, zest and juice
• 1 teaspoon sea salt, to taste
• 1/2 teaspoon black pepper, freshly ground
• 1/4 teaspoon red pepper flakes, optional

Instructions

1. 1

   Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season fennel with salt and pepper, then sear cut-side down for 4-5 minutes until caramelized. Flip and cook another 3 minutes. Transfer to a plate.

2. 2

   In the same skillet, heat 1 tablespoon olive oil over medium heat. Sauté diced onion for 3 minutes until softened. Add sliced garlic and cook 1 minute until fragrant.