Pan-Roasted Mediterranean Sea Bass...Pan-Roasted Mediterranean Sea Bass with Fennel Pollen & Saffron-Citrus Broth

Crisp-skinned wild sea bass served over an aromatic, saffron-infused citrus and fennel broth, accompanied by charred baby artichokes and a vibrant Castelvetrano olive tapenade.

Ingredients

Cooking Instructions

1. 01

   Prepare the Tapenade: In a small bowl, combine the minced Castelvetrano olives, capers, anchovy, 1 tablespoon of extra virgin olive oil, and a squeeze of lemon juice. Stir well and set aside to allow the flavors to meld at room temperature.

2. 02

   Char the Artichokes: Heat 1 tablespoon of olive oil in a sauté pan over medium-high heat. Drain and thoroughly pat dry the halved baby artichokes. Place them cut-side down in the pan and sear until deeply caramelized and tender, about 5-6 minutes. Remove from the pan and set aside.

3. 03

   Build the Saffron-Fennel Base: In the same pan, add another tablespoon of olive oil. Sauté the shaved fennel and garlic over medium-low heat until translucent and fragrant, about 3 minutes. Add the saffron threads and toast them for 30 seconds to release their oils.

4. 04

   Simmer the Broth: Deglaze the pan with the dry white wine, scraping up any browned bits, and reduce by half. Pour in the fish fumet, orange juice, and orange zest. Bring to a gentle simmer and cook for 10 minutes until the fennel is completely tender and the broth is golden-hued. Strain the broth through a fine-mesh chinois, pressing lightly on the solids to extract all flavor. Keep the strained broth warm.

5. 05

   Prep the Sea Bass: Ensure the fish skin is completely dry by scraping it with the back of a knife and wiping with paper towels. Lightly score the skin in a crosshatch pattern to prevent curling, then season both sides with Maldon sea salt and white pepper.

6. 06

   Sear the Sea Bass: Heat the remaining tablespoon of olive oil in a heavy-bottomed cast-iron skillet over high heat until shimmering. Place the fish fillets skin-side down in the pan, pressing firmly with a flexible spatula for 10 seconds to ensure even contact. Lower the heat to medium and cook undisturbed for 4 minutes until the skin is exceptionally crisp and golden.

7. 07

   Arrose & Finish: Flip the fish gently and cook on the flesh side for just 1 to 2 minutes, basting the skin with the warm oil in the pan. Transfer to a warm plate lined with a paper towel to drain.

8. 08

   Plating: Pour a shallow pool of the hot saffron-citrus broth into two wide, shallow rimmed bowls. Carefully arrange the sea bass fillet in the center, skin-side up. Nest the seared baby artichoke halves around the fish. Spoon a delicate quenelle of the Castelvetrano tapenade directly onto the center of each fillet. Dust the entire plate with wild fennel pollen, and garnish with fresh micro-basil and reserved fennel fronds.