Pan-Roasted Wild Branzino with...Pan-Roasted Wild Branzino with Saffron-Fennel Bouillon

Crisp-skinned wild Mediterranean sea bass served over a delicate, saffron-perfumed fennel bouillon, finished with a vibrant Castelvetrano olive and citrus gremolata.

Ingredients

Cooking Instructions

1. 01

   To prepare the gremolata, combine the chopped Castelvetrano olives, minced parsley, lemon zest, 1 tablespoon of lemon juice, and 1 tablespoon of olive oil in a small bowl. Season with a tiny pinch of fleur de sel and set aside to marinate.

2. 02

   For the bouillon base, heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the sliced fennel, shallots, and garlic. Sauté for 5 minutes until soft and translucent, ensuring they do not take on color.

3. 03

   Add the saffron threads and dry white wine to the pan, scraping any bits from the bottom. Simmer gently until the liquid reduces by half, about 3 minutes.

4. 04

   Pour in the seafood stock, bring to a gentle simmer, and cook for 10 minutes until the fennel is completely tender and the broth is aromatic and golden-hued.

5. 05

   Remove the bouillon from heat. Gradually whisk in the cold cubed butter, one piece at a time, to create a smooth, emulsified, glossy sauce. Season with salt, white pepper, and a squeeze of fresh lemon juice. Cover to keep warm.

6. 06

   Pat the Branzino fillets completely dry with paper towels. Lightly score the skin of each fillet three times diagonally, then season both sides with fleur de sel and white pepper.

7. 07

   Heat the remaining 1 tablespoon of olive oil in a heavy-bottomed or cast-iron skillet over high heat until shimmering. Carefully lay the fish fillets skin-side down, pressing them gently with a spatula for 30 seconds to ensure even skin contact. Reduce heat to medium-high and sear for 4 minutes until the skin is exceptionally crisp and golden.

8. 08

   Flip the fillets and cook on the flesh side for 1 to 2 minutes maximum, just until cooked through. Remove from heat immediately.

9. 09

   To plate, ladle a generous pool of the warm saffron-fennel bouillon into the center of two shallow bowls. Mound the braised fennel in the center, top with a crisp Branzino fillet skin-side up, spoon the olive gremolata over the fish, and garnish with reserved fennel fronds.