Sea Bass with Clams in Lemony Escarole

Save Recipe
  • Level: Easy
  • Total: 55 min
  • Prep: 25 min
  • Cook: 30 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Directions

  1. 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.
  2. 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.
  3. Divide escarole and clams with the broth on individual plates, top each with a bass fillet and garnish with the crispy pancetta.
20m Easy 98%
CLASS
24m Easy 98%
CLASS
Gabriela Rodiles

Fish Taco Bowls

22m Easy 98%
CLASS
18m Easy 99%
CLASS

2m Easy 95%
CLASS
23m Easy 95%
CLASS
13m Intermediate 95%
CLASS