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Ingredients
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Sea Bass and White Bean Ragu
Method
Preparation and Cooking Instructions
- 1
Prepare the Ragu
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and chopped shallots. Sauté for about 2 minutes until fragrant.
- 2
Add Vegetables
Stir in the diced carrots and celery, cooking for another 5-7 minutes until they begin to soften.
- 3
Combine Beans and Broth
Add the drained white beans, vegetable broth, thyme, salt, and black pepper. Bring to a simmer and let it cook for 15 minutes, stirring occasionally.
- 4
- 5
Finish the Ragu
Stir in the lemon juice and fresh parsley into the ragu just before serving.
- 6
Serve
Plate the white bean ragu and top it with the cooked sea bass fillets. Garnish with additional parsley if desired.
