Sea Bass with Clams in Lemony Escarole
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 441
- Total Fat
- 29
- Saturated Fat
- 7
- Carbohydrates
- 10
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 35
- Cholesterol
- 76
- Sodium
- 1113
- Total: 55 min
- Prep: 25 min
- Cook: 30 min
Ingredients
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
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.