Nicholas Stefanelli, chef of Mio's recipe is elegant but extremely simple to execute. Made with spring garlic, it's a bright break from winter stews. But made with scallions, it's a fine one-course meal at any time of the year.

Serves 4

4 4-ounce portions of rockfish
1 bunch of spring garlic or onions (rinsed and sliced into 1 inch pieces)
24 pieces of littleneck clams (rinsed thoroughly)
2 cups white wine
1 cup extra virgin olive oil
1 bunch basil (leaves only)
salt to taste
pepper to taste

Pre-heat the oven to 350F. In a large sauté pan over medium high heat, add enough oil to cover the bottom of the pan.  Right before the pan begins to smoke, place the fish in the pan skin side down. Place in the oven for 4 minutes.  

In a large pot over medium heat, add the olive oil and right before it begins to smoke, add the garlic with a pinch of salt.  Sauté for one minute.  Add the clams and white wine to the pot and cover with lid.  

Remove the fish from the oven and turn fish over to let it rest in the pan.  Once the clams have opened, tear the basil leaves and stir into the broth.  

In a serving bowl, place the garlic on the bottom, the rockfish on top and sprinkle 6 clams around each portion.  

Spoon the broth on top of the fish and serve with crunchy, crusty bread.  

Mio is located at 1110 Vermont Ave NW, 202 955 0075.

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