Pan-Seared Branzino with Saffron...Pan-Seared Branzino with Saffron Fregola Sarda and Fennel-Citrus Emulsion

A sophisticated Mediterranean masterpiece featuring crisp-skinned sea bass atop golden, saffron-infused toasted pasta pearls, finished with a delicate orange and fennel pollen vinaigrette.

Ingredients

Cooking Instructions

1. 01

   Soak the saffron threads in 2 tablespoons of hot stock for 10 minutes to release the pigment and aroma.

2. 02

   In a small saucepan, sauté half the minced shallot in 1 tbsp olive oil. Add the Fregola Sarda and toast for 2 minutes. Gradually add the remaining stock and saffron liquid, simmering until the pasta is al dente and liquid is absorbed.

3. 03

   Pat the branzino fillets bone-dry with paper towels. Score the skin lightly with a sharp knife and season with fine sea salt.

4. 04

   Heat 2 tbsp olive oil in a stainless steel skillet over medium-high heat. Place fillets skin-side down, pressing firmly with a weight or spatula for 30 seconds to ensure even contact. Cook for 3-4 minutes until the skin is glass-shatter crisp.

5. 05

   Flip the fish gently and add the cold butter to the pan. Baste the skin with the foaming butter for 1 minute, then remove from heat to rest.

6. 06

   Whisk the orange juice, remaining shallot, fennel pollen, and the last 1 tbsp of olive oil to create a bright emulsion. Toss the shaved fennel in a small amount of this dressing.

7. 07

   To plate, spoon the saffron fregola into the center of a warmed shallow bowl. Place the branzino skin-side up over the pasta. Top with the dressed fennel salad and drizzle the remaining emulsion around the plate.