Sea Bass with Clams in Lemony Escarole

Total Time:
55 min
25 min
30 min

4 servings

  • 4 tablespoons olive oil
  • 4 slices pancetta
  • 1 quart low-sodium chicken stock
  • 1 lemon, thinly sliced
  • 3 clove garlic, peeled
  • 1/4 bunch fresh thyme, leaves chopped
  • 1 bay leaf
  • 2 bunched escarole, cleaned, leaves torn
  • 16 small clams, scrubbed
  • Kosher salt and freshly ground black pepper
  • 1 teaspoon sugar
  • 1 pound sea bass fillet, cut into 4 pieces
  • 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.

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