Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Dry cannellini beans - soaked overnight

  2. 1/2 cup 118ml Pancetta - cut large chunks

  3. 1/4 cup 59ml Extra-virgin olive oil

  4. 2 cups 220g / 7.8oz Carrots - cut 2 Celery stalks - cut 1/4" dice

  5. 1 Red onion - cut 1/4" dice (large)

  6. 1/4 cup 36g / 1 1/3oz Chopped garlic

  7. 3 tablespoons 45ml Tomato paste

  8. 2 Spinach - washed, and Stems removed

  9. 2 cups 474ml Chicken Stock - (see recipe)

  10. 1 tablespoon 15ml Kosher salt

  11. 1 teaspoon 5ml Freshly-ground black pepper Cherry Tomato Vinaigrette

  12. 1/2 cup 118ml Extra-virgin olive oil

  13. 2 tablespoons 30ml Balsamic vinegar

  14. 2 tablespoons 30ml Lemon juice

  15. 1 teaspoon 5ml Kosher salt

  16. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper

  17. 1 Ripe cherry tomatoes - quartered

  18. 1/4 cup 15g / 1/2oz Sun-dried tomatoes - chopped

  19. 6 cups 240g / 8 1/2oz Basil leaves - cut chiffonade (large) Sea Bass

  20. 6 Sea bass fillets - (8 oz ea) - scaled, and Skin left on

  21. 3 tablespoons 45ml Extra-virgin olive oil Kosher salt - to taste Finely-ground white pepper - to taste Escarole

  22. 2 tablespoons 30ml Extra-virgin olive oil

  23. 2 Escarole - outer leaves Trimmed, each head cut 6 wedges

Instructions Jump to Ingredients ↑

  1. 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.


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