Seared Bass With Bean and Radish Salad, Brown Butter, and Dill

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Photo by Charles Masters
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 454 calories
    • Fat 27 g (8 g saturated fat)
    • Cholesterol 163 mg
    • Sodium 635 mg
    • Protein 35 g
    • Carbohydrate 17 g
    • Sugar 0 g
    • Fiber 5 g
    • Iron 3 mg
    • Calcium 67 mg

Combine the beans, radishes, lemon zest and juice, dill, 2 tablespoons of the oil, and 1/4 teaspoon each salt and pepper in a large bowl.Melt the butter and 1/4 teaspoon salt in a small skillet over medium heat. Cook, stirring occasionally, until the butter foams and begins to brown, 3 to 4 minutes.Meanwhile, heat the remaining 2 tablespoons of oil in a large nonstick skillet over medium-high heat. Season the bass with 1/4 teaspoon each salt and pepper. Cook until opaque throughout, 3 to 4 minutes per side.Serve the fish over the beans, drizzled with the brown butter.

Ingredients

  1. Check 2 15.5-ounce cans cannellini beans, rinsed
  2. Check 6 radishes, thinly sliced
  3. Check 2 strips lemon zest, thinly sliced, plus 2 tablespoons lemon juice
  4. Check 2 tablespoons chopped fresh dill
  5. Check 1/4 cup olive oil
  6. Check Kosher salt and black pepper
  7. Check 3 tablespoons unsalted butter
  8. Check 4 6-ounce pieces boneless, skinless black bass or snapper

Directions

  1. Combine the beans, radishes, lemon zest and juice, dill, 2 tablespoons of the oil, and 1/4 teaspoon each salt and pepper in a large bowl.
  2. Melt the butter and 1/4 teaspoon salt in a small skillet over medium heat. Cook, stirring occasionally, until the butter foams and begins to brown, 3 to 4 minutes.
  3. Meanwhile, heat the remaining 2 tablespoons of oil in a large nonstick skillet over medium-high heat. Season the bass with 1/4 teaspoon each salt and pepper. Cook until opaque throughout, 3 to 4 minutes per side.
  4. Serve the fish over the beans, drizzled with the brown butter.