Pan-Seared Mediterranean Branzino with...Pan-Seared Mediterranean Branzino with Saffron-Fennel Emulsion & Citrus-Herb Oil

Crisp-skinned wild sea bass resting in a golden, saffron-scented fennel nectar, finished with a vibrant, cold-pressed herb oil.

Ingredients

Cooking Instructions

1. 01

   Blanch the parsley and dill in boiling salted water for 10 seconds, then shock immediately in ice water. Squeeze out all moisture, pat dry, and blend on high speed with 80ml of olive oil and the lemon zest until completely smooth. Strain through a coffee filter to yield a vibrant, translucent green oil.

2. 02

   In a heavy-bottomed copper saucepan, sweat the minced shallots, bruised garlic, and sliced fennel in 20ml of olive oil over low heat until soft and translucent, ensuring they do not take on any color.

3. 03

   Deglaze the pan with the dry white wine and reduce by half. Add the saffron threads and fish fumet, bring to a gentle simmer, and cook for 15 minutes until the fennel is completely tender and the broth is deeply aromatic and golden.

4. 04

   Strain the aromatic broth through a fine chinois, pressing lightly on the solids to extract all flavor. Return the strained liquid to a clean saucepan over low heat and whisk in the cold cubed butter, one piece at a time, to create a silky, emulsified sauce. Season with a touch of white pepper and keep warm.

5. 05

   Score the skin of the branzino fillets lightly in a crosshatch pattern. Pat the skin extremely dry with paper towels and season both sides with fleur de sel.

6. 06

   Heat the remaining 20ml of olive oil in a non-stick or well-seasoned cast-iron pan over medium-high heat. Lay the fillets in the pan skin-side down, pressing gently with a fish spatula for 30 seconds to ensure even contact and prevent curling.

7. 07

   Sear for 3 to 4 minutes until the skin is exceptionally crisp and golden, and the flesh is cooked 70% through. Gently flip the fillets and sear the flesh side for just 30 seconds. Remove from heat immediately.

8. 08

   To serve, pour a generous pool of the warm saffron-fennel emulsion into the base of shallow heated bowls. Place a branzino fillet skin-side up in the center. Carefully drizzle the citrus-herb oil around the emulsion, and garnish elegantly with reserved fennel fronds.