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Pan-Seared Sea Bass with...Pan-Seared Sea Bass with Saffron-Fennel Emulsion & Charred Artichokes

Name: Pan-Seared Sea Bass with Saffron-Fennel Emulsion & Charred Artichokes
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 2 skin-on wild sea bass fillets (approx. 150g each); 1 large fennel bulb, thinly sliced; 1 large shallot, minced; 2 garlic cloves, crushed; 1 generous pinch of saffron threads; 60 ml dry white wine; 150 ml unsalted fish stock; 50 ml heavy cream; 30 g cold unsalted butter, cubed; 4 fresh baby artichokes, trimmed and halved; 45 ml premium extra virgin olive oil, divided; 15 ml fresh lemon juice; 5 g fresh dill and chives, finely chopped; Fleur de sel and freshly cracked black pepper to taste

🍴

Cuisine

Mediterranean

👥

Servings

⏱

Prep Time

30 mins

🍳

Cook Time

25 mins

⭐

Difficulty

Medium

Crispy-skinned wild sea bass served over a velvety, saffron-scented fennel emulsion, accompanied by tender charred baby artichokes and a vibrant herb finish.

MediterraneanMedium

Ingredients

•2 skin-on wild sea bass fillets (approx. 150g each)

•1 large fennel bulb, thinly sliced

•1 large shallot, minced

•2 garlic cloves, crushed

•1 generous pinch of saffron threads

•60 ml dry white wine

•150 ml unsalted fish stock

•50 ml heavy cream

•30 g cold unsalted butter, cubed

•4 fresh baby artichokes, trimmed and halved

•45 ml premium extra virgin olive oil, divided

•15 ml fresh lemon juice

•5 g fresh dill and chives, finely chopped

•Fleur de sel and freshly cracked black pepper to taste

Cooking Instructions

01
In a small saucepan, heat 15ml of olive oil. Add the minced shallot, crushed garlic, and sliced fennel. Sauté over medium heat until softened but not colored, about 5 minutes.
02
Add the saffron threads and deglaze the pan with white wine, letting it reduce by half. Pour in the fish stock, bring to a simmer, and cook until the fennel is completely tender, about 12 minutes.
03
Transfer the fennel mixture to a high-speed blender. Add the heavy cream and blend until completely smooth. While the blender is running, gradually add the cold cubed butter to emulsify. Season with half the lemon juice, salt, and pepper. Strain through a fine-mesh chinois and keep warm.
04
Heat 15ml of olive oil in a skillet over medium-high heat. Place the halved baby artichokes cut-side down. Sear until deeply golden and charred, about 4 minutes. Turn and cook for another 2 minutes. Toss with the remaining lemon juice and a pinch of fleur de sel, then set aside.
05
Pat the sea bass skin completely dry. Score the skin lightly at an angle and season both sides with salt. Heat the remaining 15ml of olive oil in a non-stick skillet over medium-high heat. Place the fish skin-side down, pressing gently with a fish spatula for 30 seconds to prevent curling.
06
Cook the sea bass skin-side down for 4 minutes until the skin is exceptionally crispy. Carefully flip and cook the flesh side for just 30 to 45 seconds to finish cooking through. Remove immediately.
07
Spoon a generous pool of the warm saffron-fennel emulsion onto the center of each plate. Rest the crispy-skinned sea bass on top. Arrange the charred artichokes alongside. Garnish with a final drizzle of premium olive oil, fresh dill, chives, and a sprinkle of fleur de sel.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023