Time: 45 minutes

Serves: 4

  • 4 slices of pancetta
  • 1 lb filleted sea bass, cut into 4 pieces
  • Extra-virgin olive oil
  • 2 tablespoons of unsalted butter
  • Kosher salt and freshly ground black pepper
  • 16 small clams
  • 1 bunch escarole, cleaned
  • 1 clove garlic, peeled
  • 1 quart low-sodium chicken stock
  • 1/2 lemon, thin slices
  • 1/4 bunch fresh thyme
  • 1 bay leaf

SEA BASS WITH CLAMS IN LEMONY ESCAROLE

Recipe courtesy Tyler Florence

Set a large pot over medium heat and add the chicken stock, lemon, garlic, thyme and bay leaf.  Bring to a boil then and add escarole and clams.  Cover and simmer for 15 minutes until clams open.  Season with salt and pepper.

Take a large non-stick sauté pan and add a 2-count of olive oil.  Add pancetta and stir with a wooden spoon so you have some nice curls.  Cook for 4-5 minutes until crispy then set aside on paper towels.   Reserve pancetta fat in the pan.

Season bass fillets with salt and pepper.  Return pan to medium heat and once oil is smoking add fillets and don’t move for 3 minutes.  Add butter to the pan, turn the fillets and cook for 30 seconds before removing.

Divide escarole and clams with broth amongst plates, top with bass fillet and sprinkle crispy pancetta over the top.

Edited: October 14th, 2009