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Sea Bass with Cannellini Bean Stew

Ingredients

• 2 T olive oil
• 1 medium onion, diced
• 1 Cup peeled, diced carrot ( 2 carrots)
• 1 Cup diced celery ( 2 stocks)
• 3–4 smashed and rough chopped garlic cloves
• 2 Cups diced tomatoes ( or one 1 can diced)
• 3 Cups cannellini beans ( 2 Cans rinsed and drained,
• or 1 ½ C dried and soaked overnight
• 4 Cups chicken Stock
• 1–2 Cups water, depending on if using canned or dried beans
• 2 Tablespoons fresh sage ( or thyme, or rosemary)
• ½ teaspoon kosher salt
• ¼ teaspoon cracked pepper
• 4 four ounce sea bass fillets ( or thick-cut true cod, escolar, halibut, black cod)
• oil, salt and pepper for fish
• Italian parsley for garnish

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