Seared Sea Bass with Lemon-Olive White Beans Gelson's

Ingredients

• 4 6-oz skinless sea bass fillets
• ¾ tsp kosher salt, divided
• 3 Tbsp extra-virgin olive oil, divided
• 5 garlic cloves, thinly sliced
• 2 tsp fresh thyme leaves
• 8 cherry tomatoes, halved
• ⅔ cup chicken stock
• 1 15-oz can cannellini beans, rinsed and drained
• 5 oz fresh baby spinach
• 2 Tbsp freshly squeezed lemon juice
• 1 oz pitted Castelvetrano olives, quartered (about ⅓ cup)
• ¼ tsp freshly ground black pepper