PAN SEARED SEABASS WITH WHITE BEAN RAGOUT, BRAISED ESCAROLE AND TOMATO VINAIGRETTE
Provided by Food Network
Categories main-dish
Time P1DT2h20m
Yield Yield: 4 servings
Number Of Ingredients 28
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.
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Chrissy Holland
[email protected]Overall, I really enjoyed this dish. The sea bass was cooked perfectly and the flavors were delicious. I would definitely recommend it to others.
Bruce Stuart
[email protected]This dish is a bit time-consuming to make, but it's perfect for a special occasion. It's sure to impress your guests.
Rana Shafi
[email protected]I wasn't sure how I would like the combination of sea bass and white beans, but I was pleasantly surprised. The flavors worked really well together.
Rosie Gregory
[email protected]This dish is a bit challenging to make, but it's definitely worth the effort. The end result is a delicious and impressive meal.
Sembuya Yusuf
[email protected]I followed the recipe exactly and the dish turned out perfectly. I highly recommend this recipe to anyone who loves seafood.
Somat Cakma
[email protected]This dish is a bit pricey to make, but it's worth it for a special occasion. The sea bass is a luxurious fish and the ingredients in the ragout and escarole are all top-notch.
Quinton Bowman
[email protected]I love the combination of flavors in this dish. The sea bass is delicate and flaky, the white bean ragout is hearty and flavorful, and the braised escarole adds a nice bitterness.
Md Sulayman Farsi
[email protected]I've made this dish several times now and it's always a winner. It's a great way to impress your guests without spending hours in the kitchen.
Reyan Mustefa
[email protected]I made this dish for a special occasion and it was a huge success. The sea bass was cooked perfectly and the flavors were incredible.
Evans Murithi
[email protected]This dish was a hit at my dinner party. Everyone raved about the flavors and the beautiful presentation.
Ridoy Shake
[email protected]The presentation of this dish was stunning. I loved the way the sea bass was placed on top of the ragout and escarole, and the tomato vinaigrette drizzled over the top.
Nemanja Liptak
[email protected]I'm not a huge fan of escarole, but I really enjoyed it in this dish. It added a nice bitterness that balanced out the richness of the sea bass and the beans.
SlIcK Rick
[email protected]This dish was a bit more time-consuming to prepare than I expected, but it was definitely worth the effort. The end result was a restaurant-quality meal that I was proud to serve to my guests.
Ohis Endurance
[email protected]The tomato vinaigrette was the perfect finishing touch, adding a bright and tangy flavor to the dish. It really brought all the elements together.
Liam Fenton
[email protected]I was initially skeptical about the combination of sea bass and white beans, but I was pleasantly surprised by how well they worked together. The beans added a nice textural contrast to the fish.
Daniel Zulu
[email protected]The sea bass was cooked to perfection, with a crispy skin and tender, flaky flesh. It paired wonderfully with the hearty ragout and the slightly bitter escarole.
Prabin Kumal
[email protected]This pan-seared sea bass dish was an absolute delight! The flavors of the white bean ragout, braised escarole, and tomato vinaigrette complemented each other perfectly, creating a harmonious and flavorful symphony in my mouth.