Step 1

Heat a pot over medium-high heat.

Step 2

Add olive oil, red pepper flakes, rosemary, and garlic, sauté for approximately 30 seconds to 1 minute, don’t let the garlic brown

Step 3

Add the beans and wine, bring to a gentle boil, reduce heat to medium-low

Step 4

Once the beans are simmering, heat a skillet over medium-high heat

Step 5

Season the sea bass with salt, about a ½ teaspoon for both filets

Step 6

Add olive oil and place sea bass skin side down for approximately 4 minutes

Step 7

Turn the sea bass cook for an additional 3-4 minutes. Remove the fish from the heat and set aside

Step 8

When you turn the fish, add the tomatoes to the beans, stir to incorporate, place the spinach on top of the beans, don’t stir, you want the spinach to steam. Cover and let steam for 5 minutes

Step 9

Stir in the spinach, ladle the cannellini bean stew into two bowls, place the fish on top of the cannelloni beans, drizzle with olive oil and a squeeze of fresh lemon

Step 10

Garnish with a slice of fresh lemon zest and a sprig of fresh rosemary