Pan-Seared Mediterranean Sea Bass...Pan-Seared Mediterranean Sea Bass with Saffron-Fennel Broth

Crisp-skinned wild sea bass resting in a golden, aromatic saffron and fennel pollen broth, accented by a bright Castelvetrano olive and caper relish.

Ingredients

Cooking Instructions

1. 01

   Prepare the olive relish: In a small bowl, combine the minced Castelvetrano olives, baby capers, lemon zest, and 15 ml of extra virgin olive oil. Set aside at room temperature to allow the flavors to infuse.

2. 02

   Bloom the saffron: In a small saucepan, gently warm the white wine over low heat. Add the saffron threads, remove from heat, and let steep for 5 minutes until the liquid turns a deep golden-yellow color.

3. 03

   Build the saffron-fennel broth: Heat 15 g of butter and 15 ml of olive oil in a clean saucepan over medium-low heat. Add the shaved fennel and sauté gently for 5 minutes until soft and translucent, avoiding any browning. Pour in the saffron-infused wine and simmer until reduced by half. Add the fish stock, bring to a gentle simmer, and reduce for 8 minutes. Whisk in the remaining cold butter to emulsify, season with a pinch of salt, and keep warm.

4. 04

   Sear the sea bass: Pat the fish fillets completely dry with paper towels. Lightly score the skin with a sharp knife to prevent curling, and season both sides with Maldon flaky salt. Heat the remaining olive oil in a heavy-bottomed stainless steel or cast-iron skillet over high heat until shimmering. Place the fillets skin-side down, pressing gently with a fish spatula for 30 seconds to ensure even skin contact. Lower heat to medium-high and sear for 4 minutes until the skin is exceptionally crispy. Flip the fillets and cook for 1-2 more minutes until just cooked through. Remove and drain on paper towels.

5. 05

   Blister the tomatoes: Toss the halved cherry tomatoes into the hot skillet used for the fish for 60 seconds, just until warmed through and slightly blistered.

6. 06

   Assemble the plate: Spoon a generous pool of warm saffron-fennel broth into the center of two shallow rimmed bowls, dividing the tender shaved fennel between them. Carefully place a sea bass fillet skin-side up over the fennel. Arrange the blistered cherry tomatoes around the fish. Spoon the olive-caper relish elegantly over the crispy skin. Garnish with reserved fennel fronds, dill sprigs, and a dusting of wild fennel pollen.