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Gallery Sea Bass with Kale and Cannellini Beans Credit: Armando Rafael Recipe Summary prep: 25 mins total: 35 mins Servings: 4

Ingredients Ingredient Checklist 2 bunches lacinato kale, ribs removed, coarsely chopped (8 packed cups) 1/2 cup extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper 2 cans (each 15 ounces) cannellini beans, drained and rinsed 4 skin-on sea-bass fillets (each 4 ounces) 2 tablespoons fresh orange juice 1 tablespoon red-wine vinegar 1/2 small red onion, peeled and thinly sliced (1/2 cup) 1/4 cup pitted, halved Kalamata olives

Gallery Sea Bass with Kale and Cannellini Beans Credit: Armando Rafael

Recipe Summary prep: 25 mins total: 35 mins Servings: 4

Sea Bass with Kale and Cannellini Beans      Credit: Armando Rafael

Sea Bass with Kale and Cannellini Beans

Credit: Armando Rafael

Sea Bass with Kale and Cannellini Beans

Recipe Summary prep: 25 mins total: 35 mins Servings: 4

Recipe Summary

prep: 25 mins total: 35 mins

Servings: 4

prep: 25 mins

total: 35 mins

prep:

25 mins

total:

35 mins

Servings: 4

4

Ingredients

Ingredients

  • 2 bunches lacinato kale, ribs removed, coarsely chopped (8 packed cups) 1/2 cup extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper 2 cans (each 15 ounces) cannellini beans, drained and rinsed 4 skin-on sea-bass fillets (each 4 ounces) 2 tablespoons fresh orange juice 1 tablespoon red-wine vinegar 1/2 small red onion, peeled and thinly sliced (1/2 cup) 1/4 cup pitted, halved Kalamata olives

Directions

Preheat oven to 450 degrees. On a rimmed baking sheet, toss kale with 2 tablespoons oil; season with salt and pepper. Roast, tossing once, until beginning to crisp, 6 to 8 minutes. Remove from oven; add beans and 1 tablespoon oil to sheet and toss to coat. Season fish on both sides with salt and pepper; place on top of kale mixture and drizzle with oil. Roast until fish is opaque and flaky, 10 to 12 minutes.

Meanwhile, stir together orange juice, vinegar, onion, and olives. Stir in remaining 5 tablespoons oil; season with salt and pepper. Transfer fish to a plate; drizzle half of vinaigrette over kale and beans. Divide evenly among plates, top each with fish, and serve, with remaining vinaigrette spooned over top.

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All Reviews for Sea Bass with Kale and Cannellini Beans

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All Reviews for Sea Bass with Kale and Cannellini Beans

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest