Recipe courtesy of Tyler Florence
Save Recipe Print
Total:
55 min
Prep:
25 min
Cook:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

In a large nonstick saute pan over medium heat, add 2 tablespoons of olive oil. Add pancetta and stir with a wooden spoon so you have some nice curls. Cook for 4 to 5 minutes until crispy then remove to paper towels. Reserve pancetta fat in the pan and add the chicken stock, lemon, garlic, thyme and bay leaf. Bring to a boil then and then add escarole and clams. Cover and simmer for 15 minutes until clams open. Season with salt, pepper, and sugar.

Season bass fillets with salt and pepper. Place a large saute pan over medium heat and add remaining 2 tablespoons olive oil. Once oil is smoking add the fillets, skin side down and don't move for 3 minutes. Using a fish spatula carefully pick up fillets and set in the pan over escarole and poaching broth flesh side down for 30 seconds.

Divide escarole and clams with the broth on individual plates, top each with a bass fillet and garnish with the crispy pancetta.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Chilean Sea Bass*

Recipe courtesy of Tadich Grill

Tikin Xik Sea Bass

Recipe courtesy of Gina Pacheco

Pan Fried Sea Bass

Recipe courtesy of Danny Boome

Blackened Sea Bass

Recipe courtesy of Cheryl Smith

Sea Bass Veracruzana

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Sauteed Chilean Sea Bass

Recipe courtesy of Ehab Habashi

Sea Bass Crudo

Recipe courtesy of Food Network Kitchen

Black Sea Bass Crudo

Recipe courtesy of David Pasternack

Fiesta Rosa Sea Bass

Recipe courtesy of Robert Irvine

Browse Reviews By Keyword