Sea Bass with Clams in Lemony Escarole

Name: Sea Bass with Clams in Lemony Escarole
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 16 smalls clams, scrubbed; 2 bunched escarole, cleaned, leaves torn; 0 bunches fresh thyme, leaves chopped; 3 cloves garlic, peeled; 4 servings Kosher salt and freshly ground black pepper; 1 lemon, thinly sliced; 946 milliliters low-sodium chicken stock; 4 Tbsps olive oil; 4 slices pancetta; 454 grams sea bass fillet, cut into 4 pieces; 1 teaspoon sugar

Sea Bass with Clams in Lemony Escarole might be just the main course you are searching for. This recipe serves 4. One serving contains 391 calories, 31g of protein, and 24g of fat. A mixture of kosher salt and pepper, clams, garlic, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the lemon you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing It is a good option if you're following a gluten free and dairy free diet.

Instructions

In a large nonstick saute pan over medium heat, add 2 tablespoons of olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Chicken Stock

Bay Leaves

Escarole

Pancetta

Garlic

Pepper

Clams

Lemon

Sugar

Thyme

Salt

Equipment you will use

Paper Towels

Wooden Spoon

Frying Pan

Season bass fillets with salt and pepper.

Ingredients you will need

Salt And Pepper

Bass

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.

Ingredients you will need

Olive Oil

Escarole

Broth

Fish

Cooking Oil

Equipment you will use

Spatula

Frying Pan

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

Ingredients you will need

Escarole

Pancetta

Broth

Clams

Bass

Equipment

Ingredients

Servings:

bay leaf 16smalls

clams, scrubbed 2

bunched escarole, cleaned, leaves torn 0bunches

fresh thyme, leaves chopped 3cloves

garlic, peeled 4servings

Kosher salt and freshly ground black pepper 1

lemon, thinly sliced 946milliliters

low-sodium chicken stock 4Tbsps

olive oil 4slices

pancetta 454grams

sea bass fillet, cut into 4 pieces 1teaspoon

sugar

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Seabass. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Mark West Pinot Grigio. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 13 dollars per bottle.