The Classy Cruet's logo consisting of two olive oil bottles decorated with olive branchesThe Classy Cruet
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Servings: 4 Preparation Time: 15 minutes Cooking Time: 15 minutes


  • 4 (6-oz.) skinless sea bass fillets(or any firm white fish)

  • 3/4 teaspoon Aromatic Herbal Salt, divided

  • 1/2 teaspoon black pepper, divided

  • 3 tablespoons Tuscan Herb Olive Oil, divided

  • 5 garlic cloves, sliced

  • 2 teaspoons fresh thyme leaves

  • 8 cherry tomatoes, quartered (about 1/2 cup)

  • 2/3 cup unsalted chicken stock

  • 1(15-oz.) can unsalted cannellini beans, rinsed and drained

  • 5 ounces fresh baby spinach

  • 2 tablespoons fresh lemon juice

  • 1/3 cup pitted Castelvetrano olives, quartered


Heat a large nonstick skillet over medium-high.

Sprinkle fish with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add 1 tablespoon oil to skillet; swirl to coat. Add fish; cook to desired degree of doneness, about 3 minutes on each side for medium. Remove fish from pan; discard drippings. (Do not wipe skillet clean.) Lightly tent fish with foil to keep warm.

Heat remaining 2 tablespoons olive oil in skillet over medium-high. Add garlic; cook, stirring often, until light golden brown, about 1 minute. Stir in thyme and tomatoes; cook, stirring often, until heated through, about 1 minute. Add stock and beans; bring to a simmer. Add spinach in batches, and cook, tossing gently, until spinach is wilted after each addition. Stir in lemon juice, olives, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Divide bean mixture among 4 shallow bowls; nestle 1 fillet into each bowl.

~Kaye's Kitchen & Greg's Grill