Pan-Roasted Branzino with Saffron...Pan-Roasted Branzino with Saffron Artichoke Barigoule

Name: Pan-Roasted Branzino with Saffron Artichoke Barigoule
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2
Ingredients: 2 (6oz) wild-caught branzino fillets, skin-on and scaled; 4 baby artichokes, trimmed, choked, and halved; 100ml dry white wine (preferably Assyrtiko or Vermentino); 2 shallots, finely minced; 1 clove garlic, gently crushed; 1/4 tsp high-quality saffron threads; 30g toasted pine nuts; 1/2 bunch fresh flat-leaf parsley, finely chopped; 1 organic lemon, zested and juiced; 60ml cold-pressed extra virgin olive oil; Maldon sea salt and finely ground white pepper

🍴

Cuisine

Mediterranean

👥

Servings

⏱

Prep Time

20 mins

🍳

Cook Time

25 mins

⭐

Difficulty

Medium

Crispy-skinned Mediterranean sea bass served over a delicate white wine and saffron-braised artichoke broth, finished with a toasted pine nut gremolata.

MediterraneanMedium

Ingredients

•2 (6oz) wild-caught branzino fillets, skin-on and scaled

•4 baby artichokes, trimmed, choked, and halved

•100ml dry white wine (preferably Assyrtiko or Vermentino)

•2 shallots, finely minced

•1 clove garlic, gently crushed

•1/4 tsp high-quality saffron threads

•30g toasted pine nuts

•1/2 bunch fresh flat-leaf parsley, finely chopped

•1 organic lemon, zested and juiced

•60ml cold-pressed extra virgin olive oil

•Maldon sea salt and finely ground white pepper

Cooking Instructions

01
In a medium stainless steel saucepan, sauté the shallots and garlic in 1 tablespoon of olive oil over medium-low heat until translucent and fragrant.
02
Add the prepared artichokes, saffron threads, and white wine to the pan. Cover with a cartouche (parchment paper lid) and simmer for 12-15 minutes until the artichokes are tender.
03
Prepare the gremolata by combining the chopped parsley, toasted pine nuts, lemon zest, and a drizzle of olive oil in a small bowl. Set aside.
04
Pat the branzino fillets extremely dry with paper towels. Lightly score the skin in a crosshatch pattern and season with sea salt and white pepper.
05
Heat a heavy-bottomed skillet with the remaining olive oil until it reaches the smoking point. Place the fish skin-side down, pressing firmly with a spatula for 30 seconds to prevent curling.
06
Sear the fish for 3-4 minutes until the skin is golden and perfectly crisp. Flip the fillets and cook for only 30-45 seconds more to finish.
07
To serve, spoon the artichokes and the golden saffron-wine emulsion into the center of two warmed shallow bowls. Place the branzino on top, skin-side up, and garnish with the pine nut gremolata and a final squeeze of lemon juice.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023