Pan Seared Seabass with White Bean Ragout, Braised Escarole and Tomato Vinaigrette

Total Time:
26 hr 20 min
Prep:
25 hr
Cook:
1 hr 20 min

Yield:
Yield: 4 servings

Ingredients
  • 1 pound dry cannellini beans, soaked in water overnight
  • 2 ounces pancetta, cut into big pieces
  • 5 1/2 cups water
  • 1/4 cup extra virgin olive oil
  • 1/4 cup chopped garlic
  • 2 stalks celery, cut into 1/4-inch dice
  • 1 pound carrots, cut into 1/4-inch dice
  • 1 red onion, cut into 1/4-inch dice
  • 3 tablespoons tomato paste
  • 12 ounces spinach, stems removed
  • 2 cups chicken stock
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper
  • Cherry Tomato Vinaigrette:
  • 1 pint cherry tomatoes, quarter
  • 1/4 cup sun-dried tomato, blanched
  • 6 basil leaves, chiffonade
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1/2 lemon, juiced
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 pint ripe cherry tomatoes, quartered
  • Seabass:
  • 4 (8-ounce) fillets of seabass, scaled, skin on
  • 2 tablespoons extra virgin olive oil, divided
  • Kosher salt and white pepper
  • Escarole:
  • 2 tablespoons extra virgin olive oil
  • 2 heads escarole, trim outer leaves, quartered
  • 1 teaspoon kosher salt
Directions
  • Discard the water from the soaked beans.

  • In a large saucepot, render the pancetta. Add the beans and 5 cups of water. Simmer for 45 minutes. Strain the beans, reserve the liquid and discard the pancetta. Set aside.

  • In the same pot, heat the olive oil. Saute all the vegetables until the onions are transparent.

  • In a small bowl, dilute the tomato paste in the remaining 1/2 cup of water. Add to the vegetables. Add the spinach, the reserved bean liquid and chicken stock. Bring to a boil, then lower to a simmer. Add the beans, season with salt and pepper. Reduce by 1/4. Reserve.

  • Prepare the Cherry Tomato Vinaigrette. In a bowl, combine all the ingredients and toss gently. Reserve.

  • Preheat the oven to 400 degrees F. Brush the fish fillets with 1 tablespoon of olive oil. Season with salt and pepper. Place a medium saute pan over high heat. Add the remaining 1 tablespoon of olive oil and saute the fish, skin side down for 2 minutes. Transfer to the oven and bake until done, about 5 to 6 minutes. Do not turn the fish to ensure a crispy skin.

  • Prepare the escarole. In a large saute pan, over medium heat, add the olive oil. Saute the escarole until wilted. Season with salt.

  • Meanwhile, lay out 4 large soup plates and ladle 6 ounces of the white bean ragout on each plate. Lay 2 spears of escarole cross-wise. With a metal spatula, carefully place a fillet, skin side up, on top of the escarole. Spoon tomato vinaigrette across the fillet. Serve immediately.


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