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Pan-Seared Sea Bass with...Pan-Seared Sea Bass with Saffron-Fennel Purée and Barberry-Olive Virgin Sauce

Name: Pan-Seared Sea Bass with Saffron-Fennel Purée and Barberry-Olive Virgin Sauce
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2
Cuisine: Modern Mediterranean
Ingredients: 2 skin-on wild sea bass fillets (approx. 150g each); 1 large fennel bulb, thinly sliced (reserve fronds for garnish); 1 generous pinch of high-quality saffron threads; 1 medium shallot, minced; 30g unsalted butter; 4 tbsp premium extra virgin olive oil, divided; 50g Castelvetrano olives, pitted and finely chopped; 15g dried barberries (or dried currants), rehydrated in warm water; 1 tbsp baby capers, drained; 1 tbsp fresh lemon juice; 1 tbsp finely chopped fresh dill and chives; Flaky sea salt and freshly cracked black pepper to taste

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Cuisine

Modern Mediterranean

👥

Servings

⏱

Prep Time

20 mins

🍳

Cook Time

25 mins

⭐

Difficulty

Medium

A masterclass in Mediterranean elegance. Crispy-skinned wild sea bass rests on a silky, aromatic saffron-fennel purée, finished with a bright, jewel-toned tapenade of Castelvetrano olives, tart barberries, and cold-pressed olive oil.

Modern MediterraneanMedium

Ingredients

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

•1 large fennel bulb, thinly sliced (reserve fronds for garnish)

•1 generous pinch of high-quality saffron threads

•1 medium shallot, minced

•30g unsalted butter

•4 tbsp premium extra virgin olive oil, divided

•50g Castelvetrano olives, pitted and finely chopped

•15g dried barberries (or dried currants), rehydrated in warm water

•1 tbsp baby capers, drained

•1 tbsp fresh lemon juice

•1 tbsp finely chopped fresh dill and chives

•Flaky sea salt and freshly cracked black pepper to taste

Cooking Instructions

01
For the purée, bloom the saffron threads in 2 tablespoons of warm water for 5 minutes.
02
In a small saucepan, melt 15g of butter with 1 tablespoon of olive oil over medium-low heat. Add the sliced shallot and sliced fennel, cooking gently until soft and translucent, about 8-10 minutes, ensuring they do not color.
03
Add the bloomed saffron with its soaking water. Cover and simmer for another 5 minutes until the fennel is completely tender. Transfer to a high-powered blender and process until velvety smooth. Season with salt to taste and keep warm.
04
Prepare the Virgin Sauce: In a small bowl, combine the chopped Castelvetrano olives, rehydrated barberries, baby capers, fresh lemon juice, chopped herbs (dill/chives), and 2 tablespoons of premium extra virgin olive oil. Season with a pinch of flaky sea salt.
05
Pat the sea bass fillets thoroughly dry with paper towels. Score the skin lightly with a sharp knife and season both sides with salt.
06
Heat the remaining 1 tablespoon of olive oil and 15g of butter in a non-stick skillet over medium-high heat. Once hot, place the fish skin-side down, pressing gently with a spatula for 30 seconds to ensure even skin-to-pan contact.
07
Sear for 3-4 minutes until the skin is exceptionally crispy and golden. Flip gently and cook for an additional 1 minute on the flesh side, then remove from heat.
08
To plate, spoon a generous pool of warm saffron-fennel purée in the center of each plate. Place a sea bass fillet, skin-side up, on top of the purée. Spoon the vibrant barberry-olive virgin sauce around and over the fish. Garnish with reserved fennel fronds.

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