Seabass fillets with steamed clams is a flavorful recipe by Chef Theodoros Stamoulis as it can be accompanied with leafy greens(horta).
In Greece the blanched leafy greens “horta” is a big culinary tradition. They are foraged often but you can also get them in the grocery. Similar to blanched collard greens but with a great variety and seasonal kinds and names like “vlita”, “italika”, “radikia” etc.
Chef Theodoros Stamoulis prepares an especially aromatic dish, which you can savor at your Sunday’s family table.
Seabass fillets with Steamed Clams
Portions for: 4 persons
Cooking preparation time: 1 hour
Ingredients
- 8 sea bass fillets that come from 4 fish of 400–500grams each
- 1kg clams
- 4 pieces of spring onions thinly sliced (washed and cut in thin pieces. Do not remove the green part on the top)
- 1 clove of garlic
- 2 tablespoons of olive oil
- ½ glass of wine
- 1 twig of fresh thyme or 1 tsp of dried thyme leaves
- Juice of 1 lemon
- 600 gr of seasonal “horta”
- Salt & Pepper
For the Seabass
Preheat the oven to 180 degrees Celsius. Place 4 baking rings (about 10cm diameter 6cm height) on a small baking tray).
Line the seabass fillets inside with parchment paper. Season the fish fillets and wrap them up per two inside each other.
Place each pair of them inside the four rings. Fill up with fresh onion inside the fish.
Pour half the wine and thyme on the oven pan and drizzle 1 tablespoon of olive oil on the fish.
Bake in the oven for about 15 minutes. Remove them when cooked.
Let cool for 3-4 minutes and remove rings and parchment paper. Keep the broth of the pan.
For the clams
Clean up the clams by soaking them in water for 10 minutes. Brush and rinse again.
The shells keep sand from the sea that if not removed it goes inside the clam when cooked. Use a saucepan of good quality, preferably heavy, shallow and with a lid.
Preheat the pan on medium high heat. Frizzle the onion and add 1 clove of garlic.
As soon as the onion starts browning, pour the rest of the wine, the spring onions and thyme, then the clams and close the pot’s lid.
We need to maintain high temperature, in order for the wine to steam. This steam will heat up quickly our clams.
After about 7 minutes all of them will open up. Uncover and stir only once. Remove from heat.
Plating
Put the blanched greens in the middle of a plate shaping them like a nest . Place the fish inside by using a spatula and spread the clams around them.
Drizzle the fish and greens with the broth from the fish pan and add lemon juice if you want more acidity.
Pour the broth from the steamed clams around the plate.
About the Author
Stamoulis Theodoris currently works as a Freelance Chef. He has been employed as a Chalet Chef and supervisor in Zermatt,Switzerland for Mountain Exposure Co .He is working for the Key People Co, a firm acquiring a portfolio of seaside villas, as a seasonal Chef. During his professional career he worked as a head chef at President Hotel,Villa Marandi suites, Acantha Boutique hotel, Mauzac restaurant and more.He is also a recipe author for Bostanistas /Protagon and Gefsignostis of “To Vima” newspaper.
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