Bass with Clams

Name: Bass with Clams
Yield: Serves 6
Ingredients: ground black pepper; a good slug of olive oil, plus extra for oiling; 1 kg fresh live clams; 125 ml white wine; 1 X 1.8 kg line-caught sea bass, scaled, gutted and degilled; 1 tablespoon flaked sea salt; 25 g butter; 1 tablespoon young thyme leaves; 3 fat garlic cloves; 2 medium banana shallots; a handful of young curly parsley, chopped.; 1 unwaxed or well-scrubbed lemon; a good pinch of saffron threads

Preparation info

Serves
6

Difficulty
Medium

Appears in

What to Eat Now (Spring & Summer)

By Valentine Warner

Published 2009

About

I can’t help but smile when looking at bass closely surrounded with piles of clams. Not only is it a dramatic and delicious dish, but it also reminds me of those trembling excited moments gazing down on a landed bass, with the clams closely resembling wet pebbles.

Ingredients

1 X 1.8 kg line-caught sea bass, scaled, gutted and degilled
1 tablespoon flaked sea salt
ground black pepp

Fish course
Pescatarian
Gluten-free

Method

Preheat the oven to 220°C/425°F/Gas 7. Trim the spiny fins from the bass with sharp scissors, taking heed to keep fingertips well away from the tips. Cut out and discard the gills if it hasn’t already been done for you.

Securely cover an oven shelf with a double thickness of ve