Sea Bass with Clams in Lemony Escarole


  • 1 pound sea bass fillet, cut into 4 pieces
  • 1 teaspoon sugar
  • Kosher salt and freshly ground black pepper
  • 16 small clams, scrubbed
  • 2 bunched escarole, cleaned, leaves torn
  • 1 bay leaf
  • ¼ bunch fresh thyme, leaves chopped
  • + 5 more ingredients
    • 3 clove garlic, peeled
    • 1 lemon, thinly sliced
    • 1 quart low-sodium chicken stock
    • 4 slices pancetta
    • 4 tablespoons olive oil

1. 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, thy...

View full recipe at SpringPad


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