Pan-Seared Branzino with Saffron-Fennel...Pan-Seared Branzino with Saffron-Fennel Bouillon & Citrus

Crispy-skinned Mediterranean sea bass served over a fragrant saffron and caramelized fennel broth, finished with vibrant citrus segments, Castelvetrano olives, and a drizzle of cold-pressed Arbequina olive oil.

Ingredients

Cooking Instructions

1. 01

   Score the skin of the branzino fillets lightly in a crosshatch pattern and pat thoroughly dry with paper towels. Season both sides with fleur de sel and white pepper.

2. 02

   In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the sliced fennel and smashed garlic, sautéing until caramelized and translucent, about 5 minutes.

3. 03

   Deglaze the saucepan with the white wine, scraping up any browned bits from the bottom. Reduce the liquid by half, then add the fish stock and saffron threads. Simmer gently for 10 minutes to infuse.

4. 04

   Strain the broth through a fine-mesh sieve (chinois) into a clean pan, pressing the solids to extract all flavor. Keep the strained bouillon warm over low heat.

5. 05

   In a heavy-bottomed skillet, heat 2 tablespoons of olive oil over medium-high heat. Place the branzino fillets skin-side down, pressing firmly with a fish spatula for 30 seconds to ensure even skin contact.

6. 06

   Sear the fish for 3-4 minutes until the skin is exceptionally crisp. Flip the fillets, add the butter to the pan, and baste the skin for 1 minute. Remove from heat immediately.

7. 07

   To serve, ladle the warm saffron-fennel bouillon into the center of two shallow bowls. Gently place a branzino fillet, skin-side up, in the middle of each bowl.

8. 08

   Garnish elegantly around the fish with blood orange supremes, sliced Castelvetrano olives, and the reserved fennel fronds. Drizzle with the remaining cold-pressed olive oil and finish with a pinch of fleur de sel.