Pan-Roasted Loup de Mer...Pan-Roasted Loup de Mer with Saffron-Fennel Silk & Charred Tomato Vierge

Crispy-skinned Mediterranean sea bass served over a velvet saffron-fennel puree, paired with a warm charred heirloom tomato and Aleppo pepper vierge with crispy capers.

Ingredients

Cooking Instructions

1. 01

   Steep the saffron threads in 3 tablespoons of warm water for 10 minutes to bloom the color and aroma.

2. 02

   In a heavy-bottomed saucepan, melt 1 tablespoon of butter with 1 tablespoon of olive oil over medium-low heat. Add sliced fennel and a pinch of salt. Sweat gently without browning for 15 minutes until completely softened.

3. 03

   Add the bloomed saffron and liquid to the fennel. Transfer to a high-powered blender and process on high until silky smooth. Pass through a fine mesh chinois, season with salt and a touch of lemon juice, and keep warm.

4. 04

   In a small skillet, heat 2 tablespoons of olive oil over medium-high heat. Fry the dried capers for 1-2 minutes until crispy and opened. Drain on paper towels, reserving the fragrant infused oil.

5. 05

   To make the Vierge: Heat the reserved caper oil in a small pan over high heat. Add the halved cherry tomatoes and blister quickly for 45 seconds. Remove from heat and stir in Aleppo pepper, lemon zest, 1 tablespoon lemon juice, remaining raw extra virgin olive oil, and fresh basil.

6. 06

   Score the sea bass skin lightly at 5mm intervals. Pat the fish skin completely dry and season both sides generously with sea salt.

7. 07

   Heat a stainless steel skillet over high heat until smoking hot. Add 2 tablespoons of olive oil. Lay fish fillets skin-side down, pressing firmly with a spatula for 10 seconds to ensure full contact. Lower heat to medium and cook for 4 minutes until skin is golden and ultra-crisp.

8. 08

   Add remaining 2 tablespoons butter to the pan. Flip the fish, baste with foaming butter for 1 minute, then remove immediately from heat to rest on a warm plate.

9. 09

   To plate: Spoon a generous arc of warm Saffron-Fennel Silk onto each plate. Place a sea bass fillet skin-side up over the puree. Spoon the warm Blistered Tomato Vierge around the fish, and scatter crispy capers and reserved fennel fronds on top.