Pan-Seared Branzino with Saffron-Fennel...Pan-Seared Branzino with Saffron-Fennel Bouillon and Olive Tapenade

Crisp-skinned Mediterranean sea bass served over a velvety saffron-fennel reduction, accented with a vibrant Castelvetrano olive and caper tapenade.

Ingredients

Cooking Instructions

1. 01

   Pat the branzino fillets dry with paper towels. Lightly score the skin in a crosshatch pattern. Season with sea salt and set aside at room temperature.

2. 02

   In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the sliced fennel and sauté until softened but not browned, about 5 minutes. Add the white wine and saffron threads, reducing the liquid by half.

3. 03

   Pour in the fish stock and simmer until the fennel is completely tender, about 12 minutes. Transfer the mixture to a high-speed blender, add the cold butter cubes, and blend until ultra-smooth and velvety. Strain through a fine-mesh sieve, season with salt and pepper to taste, and keep warm.

4. 04

   In a small bowl, combine the minced Castelvetrano olives, capers, lemon juice, and 2 tablespoons of extra virgin olive oil to create the tapenade. Set aside.

5. 05

   Heat the remaining 1 tablespoon of olive oil in a stainless steel or cast-iron skillet over high heat. Once shimmering, place the fillets skin-side down, pressing gently with a spatula for 10 seconds to ensure even skin contact and prevent curling.

6. 06

   Lower the heat to medium-high and cook for 4 minutes until the skin is golden and extremely crispy. Flip the fillets and cook for 1 additional minute on the flesh side, then remove from heat.

7. 07

   Spoon a generous pool of the warm saffron-fennel bouillon onto the center of two shallow plates. Place the branzino fillets, skin-side up, on top of the sauce. Garnish with a spoonful of the olive tapenade and reserved fennel fronds before serving.