PAN SEARED SEABASS WITH WHITE BEAN RAGOUT, BRAISED ESCAROLE AND TOMATO VINAIGRETTE

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

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Ingredients

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.

*** Explore more Pan Seared Seabass With White Bean Ragout, Braised Escarole And Tomato Vinaigrette Recipes »

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Rajesh Rajbanshi

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This dish was delicious! The seabass was cooked perfectly and the ragout was creamy and flavorful. The escarole was a bit too bitter for my taste, but that's just personal preference. The tomato vinaigrette was a great addition and really brought the

Sabir Bhatti

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This recipe was a bit too complicated for me, but the results were worth it! The seabass was cooked perfectly and the ragout was incredibly flavorful. The escarole was a bit too bitter for my taste, but that's just personal preference. The tomato vin

Farman Ali112

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This dish was amazing! The seabass was cooked perfectly and the ragout was incredibly flavorful. The escarole was a bit too bitter for my taste, but that's just personal preference. The tomato vinaigrette was a great addition and really brought the d

Eucharia Omaufedo

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I was a bit skeptical about this recipe at first, but I'm so glad I tried it! The seabass was cooked perfectly and the ragout was delicious. The escarole was a bit too bitter for my taste, but that's just personal preference. The tomato vinaigrette w

I'm not a big fan of seafood, but this dish was surprisingly good! The seabass was cooked perfectly and the ragout was creamy and flavorful. The escarole was a bit too bitter for my taste, but that's just personal preference. The tomato vinaigrette w

Asad abdullahi

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This dish was a bit too complicated for me, but the results were worth it! The seabass was cooked perfectly and the ragout was incredibly flavorful. The escarole was a bit too bitter for my taste, but that's just personal preference. The tomato vinai

Ariyna Sozib

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BASHIR IBRAHIM

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This recipe was easy to follow and the results were amazing! The seabass was perfectly cooked and the ragout was creamy and flavorful. The escarole was a nice touch, but I would have preferred it to be a bit more tender. The tomato vinaigrette was a

Namujjuzi Mariam

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I made this dish for a dinner party and it was a huge hit! Everyone raved about the seabass and the ragout. The escarole was a bit too bitter for my taste, but that's just personal preference. The tomato vinaigrette was a great addition and really br

Gautam Sapkota

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This dish was an absolute delight! The seabass was cooked to perfection, and the white bean ragout was incredibly flavorful. The braised escarole added a nice bitterness that balanced out the sweetness of the tomatoes. The tomato vinaigrette was a pe

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