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Chilean Sea Bass with Clams, Mussels, and Tomatoes from Roberto’s Restaurant


  • 3 tablespoons olive oil
  • 3 garlic cloves, crushed
  • Two 1-inch-thick sea bass steaks
  • Flour for dredging
  • 2 tablespoons chopped parsley
  • 2/3 cup dry white wine
  • 4 clams
  • Salt and pepper to taste
  • 4 tablespoons fresh tomato puree
  • 1 cup clam or fish broth
  • 8 mussels


In a large skillet set over medium- high heat, heat the olive oil. Sauté the garlic cloves until lightly browned, about 1 to 2 minutes, then remove. Dredge the fish lightly in flour, shaking off the excess. Sauté for 1 to 2 minutes on each side, flipping when lightly browned. Drain the excess oil out of the pan. Add the parsley, wine (away from the flame), clams, and salt and pepper. Sauté 2 minutes longer, then add the tomato puree and broth.

Simmer rapidly (raising heat if necessary) for 4 minutes, then add the mussels. Continue to simmer until all the shellfish have opened (if any are not open 4 minutes after the mussels have been added, discard the unopened ones and remove the fish from the heat). Plate and serve immediately.