Pan-Roasted Wild Mediterranean Sea...Pan-Roasted Wild Mediterranean Sea Bass with Saffron Fennel Silk & Tomato Nectar

Crisp-skinned sea bass poised over a velvet saffron-fennel emulsion, finished with clarified heirloom tomato reduction, crispy fried capers, and a vibrant herb oil.

Ingredients

Cooking Instructions

1. 01

   To prepare the tomato nectar, blend chopped heirloom tomatoes with a pinch of sea salt until crushed. Pass through a fine-mesh sieve lined with cheesecloth suspended over a bowl for 30 minutes without pressing, gathering clarified clear tomato essence. Reduce this nectar in a small saucepan over medium heat until slightly concentrated; keep warm.

2. 02

   For the saffron herb oil, blanch dill and parsley in boiling salted water for 10 seconds, then shock in ice water. Drain, squeeze out all moisture, and blend on high speed with 1/3 cup olive oil until smooth. Strain through a fine-mesh chinois to yield vibrant green oil.

3. 03

   To make the saffron fennel silk, melt 1 tbsp butter in a saucepan over medium heat. Sweat minced shallots and sliced garlic until translucent. Add sliced fennel and cook for 5 minutes. Bloom saffron in warm white wine and add to the pan. Reduce wine by half, add 1/2 cup water, cover, and simmer until fennel is completely tender (about 12 minutes). Transfer to a high-powered blender, add 1 tbsp chilled butter, and process until ultra-smooth and glossy. Season with lemon juice and salt; keep warm.

4. 04

   In a small skillet, heat 2 tbsp olive oil over medium-high heat. Add dried capers and fry for 1-2 minutes until blossomed and crisp. Transfer to a paper towel to drain.

5. 05

   Score the skin of the sea bass gently in a diamond pattern. Season fillets generously with salt and white pepper. Heat 1 tbsp olive oil in a heavy stainless steel or cast-iron skillet over high heat until shimmering. Place fish skin-side down, pressing gently with a spatula for 10 seconds to ensure full contact.

6. 06

   Lower heat to medium and cook fish skin-side down for 4 minutes until skin is exceptionally golden and crispy. Add remaining 1 tbsp butter and lemon zest to the pan, flip fish gently, and baste for 1 minute until barely opaque in the center. Remove from heat immediately.

7. 07

   To serve, spoon a pool of warm saffron fennel silk in the center of warmed shallow bowls. Surround with a ring of clarified tomato nectar. Carefully position the sea bass fillet skin-side up on top of the puree. Drizzle green herb oil into the tomato nectar, scatter crispy capers and reserved fennel fronds over top, and finish skin with a pinch of Fleur de Sel.