Crispy Sea Bass with Rosemary Clams, White Bean Purée, and Roasted Cherry Tomatoes
An original seafood and fish dish combining crispy-skinned sea bass fillets, rosemary-scented clams, creamy white bean purée, and roasted cherry tomatoes for a sweet and savory contrast.
Ingredients
- 4 filetes (aprox. 720 g / 1.6 lb en total) 720 g sea bass fillets with skin (without espinas, of unos 180 g each uno)
- 500 g 500 g clams (lavadas and depuradas)
- 400 g 400 g cooked white beans (escurridas)
- 250 g 250 g cherry tomatoes (whole)
- 80 g 80 g shallot (finely chopped)
- 12 g 12 g garlic (3 cloves chopped and 1 whole)
- 6 g 6 g fresh rosemary (chopped, more 1 sprig whole)
- 240 ml 240 ml fish stock (divided)
- 120 ml 120 ml dry white wine (for the almejas)
- 60 ml 60 ml olive oil (divided)
- 20 g 20 g butter (for the sauce of almejas)
- 1 unidad 1 unit lemon (2 tbsp de jugo)
- 2 g 2 g sweet paprika (for the tomates)
- 8 g 8 g salt (or to taste)
- 2 g 2 g black pepper (freshly ground)
- 10 g 10 g fresh parsley (chopped)
- 60 ml 60 ml water (si hace falta for ajustar the puree)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Preheat the oven to 220 °C / 425 °F. Place the cherry tomatoes on a tray and toss them with 1 tablespoon olive oil, sweet paprika, a pinch of salt, and black pepper. Roast for 18 minutes, until blistered and juicy.
- 2
2. While the tomatoes roast, make the purée. In a small saucepan, heat 1 tablespoon olive oil over medium heat. Sauté half of the chopped shallot and 1 whole garlic clove for 2 minutes. Add the white beans, 120 ml / 1/2 cup fish stock, a pinch of salt, black pepper, and the zest of half the lemon. Cook for 5 minutes.
- 3
3. Remove the garlic clove if you want a milder flavor. Blend the beans with an immersion blender or food processor until smooth. Add 30 to 60 ml / 2 to 4 tbsp water if needed to loosen the purée. Keep warm over very low heat.
- 4
4. Pat the sea bass fillets very dry with paper towels. Season both sides with salt and black pepper. Make 2 or 3 shallow cuts in the skin of each fillet so it does not curl while cooking.
- 5
5. Heat a large skillet over medium-high heat with 1 tablespoon olive oil. Place the sea bass skin-side down and gently press with a spatula for 20 seconds. Cook for 4 to 5 minutes until the skin is golden and crisp. Flip and cook 1 to 2 minutes more, depending on thickness. Remove and keep warm on a plate.
- 6
6. In the same skillet, reduce to medium heat and add 1 tablespoon olive oil. Add the remaining shallot, the 3 minced garlic cloves, and the chopped rosemary. Cook for 1 minute until fragrant.
- 7
7. Add the clams, dry white wine, the remaining 120 ml / 1/2 cup fish stock, and the whole rosemary sprig. Cover the skillet and cook for 4 to 6 minutes, until the clams open. Discard any that stay closed.
- 8
8. Remove the rosemary sprig. Add the butter, lemon juice, and fresh parsley. Gently swirl the pan to emulsify the sauce. Taste and adjust with salt and black pepper if needed.
- 9
9. To serve, spoon the white bean purée onto four plates. Place a crispy sea bass fillet on top, arrange the clams and sauce around it, and finish with the roasted cherry tomatoes.
- 10
10. Serve immediately to keep the sea bass skin crisp and preserve the contrast between the creamy purée, aromatic clams, and roasted tomatoes.
Chef tips
For truly crisp skin, dry the sea bass very well and avoid moving the fillets for most of the cooking time. If the clams release sand, strain the sauce before adding the butter.
Substitutions
You can substitute sea bass with sea bream or corvina. White beans can be replaced with cannellini or butter beans. If you prefer not to use wine, replace it with the same extra amount of fish stock plus a few extra drops of lemon.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
As an Amazon Associate, I earn from qualifying purchases.
Ratings & reviews
Sign in to rate this recipe
Sign inRelated recipes
Garlic Shrimp
18 min
Seafood Paella
65 min
Warm cod and prawn timbale with pea mint cream, golden artichokes and toasted almond oil
55 min
Clams and Prawns in Citrusy Saffron Broth with Smashed Potatoes and Crisp Fennel
60 min
Cod loins with mussels in spiced tomato broth, smoky eggplant cream, and crispy cauliflower couscous
60 min
Cod and Shrimp Logs in Choricero Pepper Sauce with Parsley Cauliflower Rice
65 min