Tyler Florence's Sea Bass with Clams in Lemony Escarole | Tyler's Ultimate

Tyler creates a braising liquid with lemon and garlic for striped bass to cook gently! Subscribe to #discoveryplus to stream more of #TylersUltimate: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3r0VfZl Subscribe to Food Network ▶ http://foodtv.com/YouTube Fried chicken, burgers, spaghetti and meatballs – if you're going to have only one recipe for these crowd-pleasing classics, it might as well be the ultimate – Tyler's Ultimate. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Sea Bass with Clams in Lemony Escarole RECIPE COURTESY OF TYLER FLORENCE Level: Easy Total: 55 min Prep: 25 min Cook: 30 min Yield: 4 servings Ingredients 4 tablespoons olive oil 4 slices pancetta 1 quart low-sodium chicken stock 1 lemon, thinly sliced 3 clove garlic, peeled 1/4 bunch fresh thyme, leaves chopped 1 bay leaf 2 bunched escarole, cleaned, leaves torn 16 small clams, scrubbed Kosher salt and freshly ground black pepper 1 teaspoon sugar 1 pound sea bass fillet, cut into 4 pieces Directions In a large nonstick saute pan over medium heat, add 2 tablespoons of olive oil. Add pancetta and stir with a wooden spoon so you have some nice curls. Cook for 4 to 5 minutes until crispy then remove to paper towels. Reserve pancetta fat in the pan and add the chicken stock, lemon, garlic, thyme and bay leaf. Bring to a boil then and then add escarole and clams. Cover and simmer for 15 minutes until clams open. Season with salt, pepper, and sugar. Season bass fillets with salt and pepper. Place a large saute pan over medium heat and add remaining 2 tablespoons olive oil. Once oil is smoking add the fillets, skin side down and don't move for 3 minutes. Using a fish spatula carefully pick up fillets and set in the pan over escarole and poaching broth flesh side down for 30 seconds. Divide escarole and clams with the broth on individual plates, top each with a bass fillet and garnish with the crispy pancetta. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #TylersUltimate #TylerFlorence #FoodNetwork #SeaBassWithClamsInLemonyEscarole Tyler Florence's Sea Bass with Clams in Lemony Escarole | Tyler's Ultimate | Food Network https://www.youtube.com/watch?v=80DLJPWArhY