Pan-Seared Branzino with Fennel...Pan-Seared Branzino with Fennel Purée and Saffron-Tomato Brodetto

Crispy-skinned Mediterranean sea bass served over a velvety fennel purée, finished with a vibrant saffron-infused tomato broth and a delicate citrus-herb salad.

Ingredients

Cooking Instructions

1. 01

   Prepare the fennel purée: In a medium saucepan, melt half of the butter over medium heat. Add the minced shallots, 1 smashed garlic clove, and the sliced fennel. Sweat until soft and translucent, about 10 minutes, without coloring.

2. 02

   Deglaze the fennel mixture with 60ml of white wine and reduce by half. Add the heavy cream, cover, and simmer on low heat for 15 minutes until the fennel is completely tender. Transfer to a high-speed blender and purée until silky smooth. Season with sea salt and white pepper; keep warm.

3. 03

   Make the Saffron-Tomato Brodetto: In another saucepan, heat 1 tablespoon of olive oil. Add the remaining garlic and cook until fragrant. Pour in the remaining white wine and simmer to reduce by half. Add the fish stock and saffron threads, allowing them to steep on low heat for 10 minutes. Fold in the halved cherry tomatoes and simmer gently for 5 minutes until just softened. Whisk in the remaining butter to emulsify.

4. 04

   Prepare the citrus-herb salad: Gently toss the orange segments, torn tarragon, reserved fennel fronds, and 1 tablespoon of olive oil in a small bowl. Season with a pinch of sea salt.

5. 05

   Cook the fish: Score the skin of the branzino fillets lightly. Pat the skin completely dry and season both sides with sea salt. Heat the remaining olive oil in a heavy-bottomed, non-stick skillet over high heat. Place the fillets skin-side down, pressing gently with a spatula to prevent curling. Sear for 4 minutes until the skin is golden and ultra-crisp. Flip and cook for an additional 1 minute. Remove and drain on paper towels.

6. 06

   Assemble the dish: Spoon a generous pool of warm fennel purée in the center of four shallow bowls. Gently place a branzino fillet, skin-side up, on top of the purée. Spoon the saffron-tomato brodetto and tomatoes around the purée. Garnish the top of the fish with the citrus-herb salad. Serve immediately.