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Pan-Roasted Wild Branzino with...Pan-Roasted Wild Branzino with Saffron Fennel & Bouillabaisse Emulsion

Name: Pan-Roasted Wild Branzino with Saffron Fennel & Bouillabaisse Emulsion
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 2 skin-on wild branzino fillets (approx. 150g each), scaled and deboned; 1 medium fennel bulb, sliced into 8 wedges, fronds reserved for garnish; 1 generous pinch of high-quality saffron threads; 100 ml fresh orange juice; 50 ml dry white wine (Assyrtiko or Vermentino); 60 g unsalted butter, divided; 150 ml high-quality fish stock; 1 small shallot, finely minced; 1 garlic clove, microplaned; 75 ml high-quality extra virgin olive oil, divided; 10 g fresh dill, stems removed; 10 g fresh flat-leaf parsley, stems removed; 1 tsp fresh lemon juice; Maldon flaky sea salt, to taste

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Cuisine

Mediterranean

👥

Servings

⏱

Prep Time

25 mins

🍳

Cook Time

35 mins

⭐

Difficulty

Hard

Crisp-skinned Mediterranean sea bass served over meltingly tender saffron-braised fennel, finished with a velvety, buttery bouillabaisse-style emulsion and a vibrant herb oil.

MediterraneanHard

Ingredients

•2 skin-on wild branzino fillets (approx. 150g each), scaled and deboned

•1 medium fennel bulb, sliced into 8 wedges, fronds reserved for garnish

•1 generous pinch of high-quality saffron threads

•100 ml fresh orange juice

•50 ml dry white wine (Assyrtiko or Vermentino)

•60 g unsalted butter, divided

•150 ml high-quality fish stock

•1 small shallot, finely minced

•1 garlic clove, microplaned

•75 ml high-quality extra virgin olive oil, divided

•10 g fresh dill, stems removed

•10 g fresh flat-leaf parsley, stems removed

•1 tsp fresh lemon juice

•Maldon flaky sea salt, to taste

Cooking Instructions

01
To make the Herb Oil: Blanch the dill and parsley in boiling water for 10 seconds, then immediately shock in ice water. Squeeze out all moisture using a clean kitchen towel. Blend the herbs with 50ml of olive oil until vibrant green and smooth, then strain through a coffee filter or fine cheesecloth and set aside.
02
To cook the Saffron Fennel: Melt 20g of butter in a pan over medium heat. Sear the fennel wedges until lightly caramelized on both sides, about 3 minutes. Pour in the white wine, orange juice, and saffron threads. Reduce heat to low, cover, and braise for 15 minutes until the fennel is meltingly tender. Keep warm.
03
To prepare the Bouillabaisse Emulsion: In a small saucepan, sweat the minced shallot and garlic in 1 tablespoon of olive oil until translucent. Pour in the fish stock and simmer until reduced by half. Over low heat, vigorously whisk in the remaining 40g of cold, cubed butter one piece at a time to form a glossy emulsion. Season with lemon juice and a pinch of salt. Strain and keep warm.
04
To cook the Branzino: Pat the fish skin completely dry. Lightly score the skin with a sharp knife and season both sides with sea salt. Heat 2 tablespoons of olive oil in a non-stick skillet over medium-high heat. Place the fillets skin-side down, pressing firmly with a spatula for 30 seconds to prevent curling. Cook for 3-4 minutes until the skin is incredibly crispy. Gently flip and kiss the flesh side for just 30 seconds. Remove from heat.
05
To plate: Arrange a bed of saffron-braised fennel wedges in the center of warm shallow bowls. Pour a spoonful of the warm saffron braising liquid over them. Carefully rest the crispy branzino fillet, skin-side up, on top. Spoon the velvety bouillabaisse emulsion around the plate, then dot with the vibrant green herb oil. Garnish with reserved fennel fronds.

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