Sea Bass with Kale and Cannellini Beans

Name: Sea Bass with Kale and Cannellini Beans
Prep time: 25 min
Total time: 35 min
Ingredients: 2 bunches lacinato kale, ribs removed, coarsely chopped (8 packed cups); 0.5 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; 0.5 small red onion, peeled and thinly sliced (½ cup); 0.25 cup pitted, halved Kalamata olives

By

Martha Stewart Editors

Updated on May 16, 2017

Prep Time:

25 mins

Total Time:

35 mins

Servings:

4

Any flaky white fish, like hake or cod, can be substituted for sea bass.

Ingredients

2 bunches lacinato kale, ribs removed, coarsely chopped (8 packed cups)
½ 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
½ small red onion, peeled and thinly sliced (½ cup)
¼ 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.