Sea Bass with Clams in Lemony Escarole
Recipe from Tyler Florence


Sea Bass with Clams in Lemony Escarole

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Servings: Serves 4
Total Time: 45 mins
Related Categories: Dinner, Garlic, Lemons, Other Fish and Seafood
 
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Ingredients
  • 1  quart
    reduced-sodium chicken broth
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  • 1/2 
    lemon, thinly sliced
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  • 1 
    garlic clove, peeled
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  • 1/4 
    bunch fresh thyme sprigs (about 4 sprigs)
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  • 1 
    bay leaf
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  • 1 
    bunch escarole
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  • 16 
    small clams, washed and scrubbed
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  •  
    Kosher salt and freshly ground black pepper
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  •  
    Extra-virgin olive oil
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  • 4 
    slices (about 4 ounces) thinly sliced pancetta, cut into strips
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  • 1  pound
    filleted sea bass, cut into 4 pieces
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  • 2  tablespoons
    unsalted butter
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Directions
1.
Set a large heavy pot or Dutch oven over medium heat and add the chicken broth, lemon, garlic, thyme, and bay leaf. Bring to a boil, then add escarole and clams. Cover and simmer for 15 minutes, until clams open. Season with salt and pepper.
2.
In a large nonstick saute pan heat a 2-count of olive oil (about 2 tablespoons) over medium-high heat. Add pancetta and stir with a wooden spoon. Cook for 4 to 5 minutes, until pancetta is crispy and curls up; set aside on paper towels. Reserve pancetta fat in the pan.
3.
Season sea bass with salt and pepper. Return pan to medium heat. Once oil is smoking, add fillets and don't move them for 3 minutes. Add butter to the pan, turn the fillets, and cook for 30 seconds before removing.
4.
Divide escarole, clams, and broth among shallow bowls. Top with sea bass fillet and sprinkle crispy pancetta over the top.

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