Sea Bass with White Beans and Tomato Vinaigrette



Serving size

4 ounces fish with beans
45 Minutes

This recipe can be multiplied but does not make very good leftovers.

Sea Bass with White Beans and Tomato Vinaigrette


1 1/2 cup Water
1 ounce Mushrooms, shiitake, dried (use any dried wild mushroom like shiitake or porcini)
12 cherry Grape or cherry tomatoes (quartered)
1 Tbsp. Olive oil
1 Tbsp. Fresh parsley (coarsely chopped)
1 tsp. Balsamic vinegar
1 tsp. Olive oil
1 slice Prosciutto (about 1 ounce) (diced)
1/2 cup chopped Carrots, raw (peeled and small dice)
1/2 cup chopped Celery, raw (small dice)
1/2 cup Leeks (white part only, small dice)
1 15 ounce can Canned no salt added white beans (drained and rinsed well)
1/4 tsp., leaves Dried oregano
1/4 tsp. Salt
1 to taste Black pepper
8 ounces Fresh sea bass (2 4-ounce filets, or other fatty white fish like halibut)
1 spray Spray olive oil


Place the water in a sauce pan over high heat. When the water boils add the dried porcini mushrooms and reduce the heat until the water is simmering. After the stock has cooked for about 15 minutes remove the pan from the heat.

Place the cut tomatoes, 1 Tbsp. olive oil, parsley and vinegar in a small bowl and toss well. Place the vinaigrette in the refrigerator to chill.

Preheat the oven to 400°F. Place a large non-stick skillet inside while the oven is preheating.

Place the 1 tsp.. olive oil in a medium skillet over medium heat. Add the prosciutto and cook, stirring frequently for about 1 minute. Add the carrot and celery and cook, stirring frequently, for about two minutes. Add the leek and cook for another minute, stirring frequently.

Add the white beans, salt, pepper and oregano. Strain the mushroom broth into the skillet with the white beans and discard the porcini mushrooms.

Reduce the heat to simmer. Stir occasionally while the fish cooks.

Lightly spray the skillet in the oven with olive oil. Add the sea bass skin side down and return to the oven. Cook for about 6 minutes and turn the fish over.

While the fish is cooking divide the bean mixture between two plates. When the fish is done (about 5 minutes on the second side) place the filets on top of the beans. Top the fish with the chilled tomato vinaigrette and serve.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

Mediterranean diet at its best. Low fat white fish, olive oil, veggies, healthy beans with tons of fiber. This recipe calls for dried oregano but you can use about a teaspoon of fresh or about the same of rosemary. In the dead of winter the bright tomatoes in vinaigrette taste just like spring is coming on.

"Cooking should be a carefully balanced reflection of all the good things of the earth."

Jean & Pierre Troisgros, Chefs