Pan-Seared Sea Bass, White Bean Ragout, Tomato Vinaigrette

Recipe Instructions 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. Saute 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 sauteed 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 degrees. 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 saute 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. Saute the escarole for about 5 minutes or until wilted. Lay out 6 large, heated soup plates and ladle white bean ragout into each plate. Lay two wedges of escarole cross-wise on top of beans. With a metal spatula, carefully place one fillet of sea bass, skin-side up on top of the escarole in each plate. Spoon tomato vinaigrette across each fish fillet. Serve immediately. This recipe yields 6 servings.