Saffron-Infused Mediterranean Seabass with...Saffron-Infused Mediterranean Seabass with Artichoke Barigoule

A refined pan-seared wild seabass served atop a fragrant artichoke and fennel barigoule, finished with a bright pine nut gremolata and a delicate saffron-infused broth.

Ingredients

Cooking Instructions

1. 01

   In a heavy-bottomed sauté pan over medium heat, sweat the shaved fennel and a minced shallot in olive oil until translucent and fragrant.

2. 02

   Add the trimmed baby artichokes to the pan. Deglaze with the white wine and reduce the liquid by half.

3. 03

   Pour in the seafood stock and add the saffron threads. Bring to a gentle simmer for 12-15 minutes until the artichokes are tender and the liquid has infused with a golden saffron hue.

4. 04

   While the barigoule simmers, prepare the gremolata by mixing the chopped pine nuts, minced parsley, and lemon zest in a small bowl with a teaspoon of olive oil.

5. 05

   Season the seabass fillets with sea salt. In a separate non-stick skillet, heat olive oil over medium-high heat. Place the fish skin-side down and press gently with a spatula to ensure even contact. Sear for 4-5 minutes until the skin is golden and crisp.

6. 06

   Carefully flip the fish. Add the cold butter to the pan and baste the fillets with the foaming butter for 1 minute until the fish is just opaque throughout. Finish with a squeeze of lemon juice.

7. 07

   To serve, spoon the artichoke barigoule and saffron broth into the center of two warm shallow bowls. Place the seabass fillet on top, skin-side up, and garnish with the pine nut gremolata.