Pan-Seared Branzino with Saffron-Fennel...Pan-Seared Branzino with Saffron-Fennel Emulsion & Charred Tomatoes

Crispy-skinned Mediterranean sea bass served over a velvety saffron and fennel-infused emulsion, garnished with blistered heirloom cherry tomatoes and aromatic herb oil.

Ingredients

Cooking Instructions

1. 01

   Score the skin of the branzino fillets slightly in a diagonal pattern. Pat the skin completely dry with paper towels to ensure ultimate crispiness, and season both sides with sea salt.

2. 02

   In a saucepan, heat 1 tablespoon of olive oil over medium heat. Sauté the sliced fennel, minced shallots, and garlic until translucent and fragrant, about 5 minutes without browning.

3. 03

   Pour in the white wine to deglaze, simmering until reduced by half. Add the fish stock and saffron threads, then simmer gently for 8 to 10 minutes until the fennel is completely softened.

4. 04

   Transfer the saffron-fennel mixture to a high-speed blender. Blend on high until completely smooth. With the motor running, slowly add the cold cubed butter one piece at a time to emulsify. Season with lemon juice and salt, then strain through a fine-mesh chinois and keep warm.

5. 05

   In a separate small pan, heat 1 tablespoon of olive oil over high heat. Add the heirloom cherry tomatoes and thyme sprigs. Cook undisturbed for 2-3 minutes until the skins blister and slightly char, then toss gently and set aside.

6. 06

   Heat the remaining 1 tablespoon of olive oil in a stainless steel or cast-iron skillet over medium-high heat until shimmering. Place the fish fillets skin-side down, pressing gently with a fish spatula for 30 seconds to prevent curling. Sear for 3-4 minutes until the skin is golden and ultra-crispy, then flip and kiss the flesh side for just 45 seconds.

7. 07

   To plate, ladle a generous pool of the warm saffron-fennel emulsion onto the center of each shallow bowl. Carefully rest the crispy branzino fillet skin-side up on top. Arrange the blistered tomatoes around the plate and finish with a drizzle of extra virgin olive oil and a sprinkle of flaky sea salt.