Best Seared Sea Bass With Lemon Olive White Beans Recipes

Pan Seared Seabass with White Bean Ragout, Braised Escarole and Tomato Vinaigrette image

Provided by Food Network

Time P1DT2h20m

Yield Yield: 4 servings

Number Of Ingredients 28

1 pound dry cannellini beans, soaked in water overnight
2 ounces pancetta, cut into big pieces
5 1/2 cups water
1/4 cup extra virgin olive oil
1/4 cup chopped garlic
2 stalks celery, cut into 1/4-inch dice
1 pound carrots, cut into 1/4-inch dice
1 red onion, cut into 1/4-inch dice
3 tablespoons tomato paste
12 ounces spinach, stems removed
2 cups chicken stock
1 tablespoon kosher salt
1 tablespoon black pepper
1 pint cherry tomatoes, quarter
1/4 cup sun-dried tomato, blanched
6 basil leaves, chiffonade
1/2 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1/2 lemon, juiced
1 tablespoon kosher salt
1 teaspoon black pepper
1 pint ripe cherry tomatoes, quartered
4 (8-ounce) fillets of seabass, scaled, skin on
2 tablespoons extra virgin olive oil, divided
Kosher salt and white pepper
2 tablespoons extra virgin olive oil
2 heads escarole, trim outer leaves, quartered
1 teaspoon kosher salt

Steps:

Discard the water from the soaked beans.
In a large saucepot, render the pancetta. Add the beans and 5 cups of water. Simmer for 45 minutes. Strain the beans, reserve the liquid and discard the pancetta. Set aside.
In the same pot, heat the olive oil. Saute all the vegetables until the onions are transparent.
In a small bowl, dilute the tomato paste in the remaining 1/2 cup of water. Add to the vegetables. Add the spinach, the reserved bean liquid and chicken stock. Bring to a boil, then lower to a simmer. Add the beans, season with salt and pepper. Reduce by 1/4. Reserve.
Prepare the Cherry Tomato Vinaigrette. In a bowl, combine all the ingredients and toss gently. Reserve.
Preheat the oven to 400 degrees F. Brush the fish fillets with 1 tablespoon of olive oil. Season with salt and pepper. Place a medium saute pan over high heat. Add the remaining 1 tablespoon of olive oil and saute the fish, skin side down for 2 minutes. Transfer to the oven and bake until done, about 5 to 6 minutes. Do not turn the fish to ensure a crispy skin.
Prepare the escarole. In a large saute pan, over medium heat, add the olive oil. Saute the escarole until wilted. Season with salt.
Meanwhile, lay out 4 large soup plates and ladle 6 ounces of the white bean ragout on each plate. Lay 2 spears of escarole cross-wise. With a metal spatula, carefully place a fillet, skin side up, on top of the escarole. Spoon tomato vinaigrette across the fillet. Serve immediately.

Seared Sea-Bass with Lemon-Olive White Beans image

Categories Fish

Number Of Ingredients 12

4 (6-oz) sustainable skinless sea bass fillets
3/4 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
3 tablespoons olive oil, divided
5 garlic cloves, sliced
2 teaspoons fresh thyme leaves
8 cherry tomatoes, quartered
2/3 cup unsalted chicken stock
1 (15-oz) can unsalted cannellini beans, rinsed and drained
5 ounces fresh baby spinach
2 tablespoons fresh lemon juice
1/3 cup pitted castelvetrano (or other) olives, quartered

Steps:

Heat a large nonstick skillet over med-high. Sprinkle fish with 1/4 tsp salt and 1/4 tsp pepper. Add 1 tbsp oil to skillet; swirl to coat. Add fish; cook to desired degree of doneness, about 3 mins on each side for medium. Remove fish from pan; discard drippings. (Do not wipe skillet clean.) Lightly tent fish with foil to keep warm.
Heat remaining 2 tbsp oil in skillet over med-high. Add garlic; cook, stirring often, until light golden brown, about 1 min. Stir in thyme and tomatoes; cook, stirring often, until heated through, about 1 min. Add stock and beans; bring to a simmer. Add spinach in batches, and cook, tossing gently, until spinach is wilted after each addition. Sstir in lemon juice, olives, remaining 1/2 tsp salt, and remaining 1/4 tsp pepper. Divide bean mixture amont 4 shallow bowls; nestle 1 fillet in each bowl.