Sea Bass with Cannellini Bean Stew Recipe - Sweet & Saucy

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 cup peeled, diced carrot (2 carrots)
• 1 cup diced celery (2 stalks)
• 3 garlic cloves, smashed and roughly chopped
• 2 cups diced tomatoes (or one 15-oz can)
• 3 cups cannellini beans (2 cans rinsed and drained, or 1½ cups dried beans soaked overnight)
• 2 cups chicken stock (or 4 cups if using dried beans)
• 1 cup water (only if using dried beans)
• 2 tablespoons fresh sage, thyme, or rosemary
• 0.5 teaspoon kosher salt
• 0.25 teaspoon cracked pepper
• 4 four-ounce fillets sea bass (or thick-cut true cod, escolar, halibut, or black cod)
• oil, salt, and pepper for fish
• Italian parsley for garnish (optional: leek oil or gremolata)