Roast the beans in the oven for 3 hours, occasionally checking on the beans. As the beans absorb the water during cooking, add some of the chicken stock. The beans should always be somewhat "runny" and never appear to be dried out. Continue to add chicken stock during the cooking process.

After 3 hours, remove the pot from the oven and let it cool to room temperature. Remove the ham hock from the pot. With your fingers, pull the ham meat off the bone and place the ham meat back into the pot of beans. Remove any stems from the rosemary and thyme.

Return the pot of beans to the oven and continue to roast the beans until service, up to another 2 hours. Note: the beans can be soaked on day one, cooked on day 2, then refrigerated and reheated for service on day three.

Season the beans with salt and fresh ground black pepper to taste. Serve hot.

Heat the oven to 450º. Heat 2 tbsp. of olive oil in a large, non-stick, ovenproof saucepan over medium heat. Liberally season the sea bass filets on both sides with the Cajun Seasoning, salt and pepper. Add the sea bass filets to the pan, flesh side down, and sear until slightly golden, about 2 minutes. Turn the sea bass filets over so the skin side is down and place the pan in the oven. Roast the sea bass until medium rare, about 8-10 minutes.

Place a portion of the beans in the center of a serving plate. Place one of the sea bass fillets on top and to the side of the beans. Garnish the sea bass with a sprig of rosemary, sprig of thyme and a slice of lemon.

(DR)