Pan-Roasted Mediterranean Seabass with...Pan-Roasted Mediterranean Seabass with Saffron-Fennel Velvet

Crispy-skinned wild seabass served over a silk-smooth saffron and caramelized fennel purée, finished with a vibrant emerald herb emulsion and blistered heirloom tomatoes.

Ingredients

Cooking Instructions

1. 01

   Steep the saffron threads in 2 tablespoons of warm water for 10 minutes to release their flavor and vibrant golden color.

2. 02

   To make the saffron-fennel velvet, melt 1 tablespoon of butter in a saucepan over medium heat. Add the sliced fennel and 1 crushed garlic clove, cooking until soft and translucent but not browned (about 8 minutes).

3. 03

   Deglaze the fennel with the white wine, simmering until reduced by half. Add the steeped saffron with its liquid and the heavy cream. Simmer gently for 10 minutes until the fennel is extremely tender. Transfer to a high-powered blender, puree until silk-smooth, season with salt, and pass through a fine-mesh chinois.

4. 04

   For the herb emulsion, blanch the parsley and dill in boiling salted water for 15 seconds, then immediately shock in ice water. Squeeze out all moisture. Blend the herbs with 3 tablespoons of extra virgin olive oil and the juice of half a Meyer lemon until completely smooth. Strain through a fine sieve to yield a bright green oil.

5. 05

   Heat 1 tablespoon of olive oil in a skillet over high heat. Add the cherry tomatoes on the vine and blister them for 2-3 minutes until the skins slightly char and soften. Remove and set aside.

6. 06

   Pat the seabass dry and score the skin lightly in 3 places. Season both sides with salt. Heat the remaining olive oil and butter in a heavy-bottomed copper pan over medium-high heat. Place the fish skin-side down, pressing gently with a spatula for 30 seconds to ensure even skin contact. Cook for 4 minutes until the skin is perfectly crisp.

7. 07

   Flip the fish and cook for an additional 1-2 minutes, basting with the pan juices and remaining lemon zest. Remove from heat.

8. 08

   To plate, spoon a generous pool of the saffron-fennel velvet onto the center of each plate. Place the crispy-skinned seabass elegantly on top. Arrange the blistered vine tomatoes alongside, drizzle with the emerald herb emulsion, and garnish with reserved bronze fennel fronds and a sprinkle of Fleur de sel.