Pan-Roasted Sea Bass with...Pan-Roasted Sea Bass with Saffron Fennel Velouté & Charred Eggplant Purée

An elevated coastal Mediterranean masterpiece featuring crispy-skinned wild sea bass over a silky saffron-fennel emulsion, smoky roasted eggplant caviar, and a vibrant za'atar herb oil.

Ingredients

Cooking Instructions

1. 01

   Char the whole eggplant directly over an open gas flame or under a high broiler, turning regularly for 15-20 minutes until the skin is entirely blackened and the interior is soft. Transfer to a bowl, cover with film to steam for 10 minutes, then scoop out the flesh, discarding seeds and skin.

2. 02

   Blend the charred eggplant flesh with tahini, 1 minced garlic clove, 2 tbsp extra virgin olive oil, and 1 tbsp Meyer lemon juice until completely smooth. Season with sea salt and pass through a fine-mesh chinois. Keep warm.

3. 03

   In a heavy saucepan, bloom the saffron threads in 2 tbsp warm stock for 5 minutes. Melt 1 tbsp butter over medium heat, add sliced fennel and remaining garlic, and sweat until soft without browning (about 8 minutes).

4. 04

   Add the bloomed saffron and remaining fish stock to the fennel. Simmer uncovered for 12 minutes until reduced by half. Stir in heavy cream, then blend at high speed until silky. Emulsify with 2 tbsp of cold cubed butter, pass through a chinois, and season with salt and remaining lemon juice.

5. 05

   Prepare the za'atar herb oil by blanching parsley in boiling salted water for 10 seconds, plunge into ice water, drain, and pat completely dry. Blend parsley, za'atar blend, and 6 tbsp olive oil until vivid green. Strain through cheesecloth without pressing.

6. 06

   Score the skin of the sea bass fillets finely. Pat skin thoroughly dry with paper towels and season with sea salt. Heat 2 tbsp olive oil in a cast-iron skillet over high heat until smoking.

7. 07

   Place sea bass skin-side down, pressing gently with a spatula for 10 seconds to ensure full skin contact. Lower heat to medium-high and cook skin-side down for 4 minutes until golden and crisp. Add remaining 1 tbsp butter, flip fillets carefully, and baste for 1 minute until tender.

8. 08

   To plate: Swipe a generous curve of charred eggplant purée across warm shallow bowls. Pour the vibrant saffron fennel velouté gently into the center. Nestle the sea bass fillet skin-side up on top. Drizzle with za'atar oil and garnish with reserved fennel fronds and Fleur de Sel.