Sea Bass with Clams in Lemony Escarole Recipe

Name: Sea Bass with Clams in Lemony Escarole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
In a large nonstick saute pan over medium heat, add 2 tablespoons of olive oil.
2
Add pancetta and stir with a wooden spoon so you have some nice curls.
3
Cook for 4 to 5 minutes until crispy then remove to paper towels.
4
Reserve pancetta fat in the pan and add the chicken stock, lemon, garlic, thyme and bay leaf.
5
Bring to a boil then and then add escarole and clams.
6
Cover and simmer for 15 minutes until clams open.
7
Season with salt, pepper, and sugar.
8
Season bass fillets with salt and pepper.
9
Place a large saute pan over medium heat and add remaining 2 tablespoons olive oil.
10
Once oil is smoking add the fillets, skin side down and don't move for 3 minutes.
11
Using a fish spatula carefully pick up fillets and set in the pan over escarole and poaching broth flesh side down for 30 seconds.
12
Divide escarole and clams with the broth on individual plates, top each with a bass fillet and garnish with the crispy pancetta.

196

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 tablespoons olive oil, 4 slices pancetta, 1 quart low-sodium chicken stock, 1 lemon, thinly sliced, and more.

Yes, Sea Bass with Clams in Lemony Escarole falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sea Bass with Clams in Lemony Escarole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions