PAN-SEARED SEA BASS WITH WHITE BEAN RAGOUT Recipe
- 1 1 1pound POUNDWeightdry cannellini beans, soaked in water overnight
- 1/2 0.5 0.5cup CUP_USVolumepancetta, cut in large chunks
- 1/4 0.25 0.25cup CUP_USVolumeextra-virgin olive oil
- 2 2 2large carrots, cut into 1/4-inch dice
- 2 2 2stalks celery, cut into 1/4-inch dice
- 1 1 1large red onion, cut into 1/4-inch dice
- 1/4 0.25 0.25cup CUP_USVolumechopped garlic
- 3 3 3tablespoons TABLESPOON_USVolumetomato paste
- 2 2 2bunches spinach, washed and stems removed
- 2 2 2cups CUP_USVolumechicken stock
- 1 1 1tablespoon TABLESPOON_USVolumekosher salt
- 1 1 1teaspoon TEASPOON_USVolumefreshly ground black pepper
- 1/2 0.5 0.5cup CUP_USVolumeextra-virgin olive oil
- 2 2 2tablespoons TABLESPOON_USVolumebalsamic vinegar
- 2 2 2lemon juice
- 1 1 1teaspoon TEASPOON_USVolumekosher salt
- 1/2 0.5 0.5teaspoon TEASPOON_USVolumefreshly ground black pepper
- 1 1 1pint ripe cherry tomatoes, quartered
- 1/4 0.25 0.25cup CUP_USVolumesun-dried tomatoes, chopped
- 6 6 6large basil leaves, cut into chiffonade
- 6 6 68-ounce fillets of sea bass, scaled, skin left on
- 3 3 3tablespoons TABLESPOON_USVolumeextra-virgin olive oil
- Kosher salt and finely ground white pepper
- 2 2 2tablespoons TABLESPOON_USVolumeextra-virgin olive oil
- 2 2 2heads of escarole, outer leaves trimmed, each head cut into 6 wedges
Prepare the white bean ragout; Discard the soaking water from the cannellini beans.
In a large saucepan over medium-high heat, cook the pancetta. Add the drained cannellini beans and 5 cups of water. Bring to a boil and then simmer for about 45 minutes. Strain the beans reserving cooking liquid; discard the pancetta. Set aside.
In a large saucepan, over medium-high heat, heat the olive oil. Sauté the carrots, celery, red onion and garlic about 8 minutes or until onion is transparent.
In a small bowl, blend the tomato paste with 1/2 cup of cold water. Add to the sautéed vegetables along with the reserved cannellini beans, bean cooking liquid and chicken stock. Season with salt and black pepper. Bring to a boil; reduce heat and simmer, covered, for about 20 minutes or until beans are tender and mixture has reduced by about one fourth. Stir in spinach and cook for about 3 minutes more or until spinach is wilted.
Prepare the cherry tomato vinaigrette: In a large bowl whisk together the extra-virgin olive oil, balsamic vinegar, lemon juice, salt and black pepper. Stir in the cherry tomatoes, sun-dried tomatoes and basil chiffonade. Set aside until ready to assemble dish.
Prepare the sea bass: Pre-heat oven to 400° F. Brush the sea bass fillets with 1 tablespoon of olive oil and score a cross on the skin side of the fish with a sharp knife to help keep it from curling. Season with salt and white pepper. In a large, heavy skillet, over high heat, heat the remaining 2 tablespoons of olive oil and sauté sea bass, skin-side down for 2 minutes. Transfer to a large, shallow baking dish and bake for about 5 to 6 minutes or until fish flakes when tested with a fork. To ensure a crispy skin, do not turn the fish.
Prepare the escarole: In a clean, large skillet over medium heat, heat olive oil. Sauté the escarole for about 5 minutes or until wilted.
If you want to spend an afternoon preparing a dish that will impress just about anyone, then this is a good place to start. Make sure you get the freshest sea bass, and handle it with great care. The recipe might seem complicated at first, but the procedures are actually very simple and you’ll find yourself enjoying making such a delicious and exciting dish.