Pan-Seared Sea Bass with...Pan-Seared Sea Bass with Saffron-Fennel Purée and Kalamata Reduction

Crispy-skinned wild sea bass resting on a velvet saffron and charred fennel purée, accented with an intense Kalamata olive emulsion and delicate socca shards.

Ingredients

Cooking Instructions

1. 01

   Prepare the Socca Crisps: Whisk chickpea flour, 75ml water, 1 tbsp olive oil, and a pinch of salt until smooth. Pour thinly onto a parchment-lined tray and bake at 200°C (390°F) for 10-12 minutes until golden and crisp. Break into geometric shards.

2. 02

   Make the Kalamata Reduction: Purée Kalamata olives with 2 tbsp extra virgin olive oil and 1 tbsp Meyer lemon juice until completely smooth. Pass through a fine chinois strainer; reserve olive emulsion in a squeeze bottle.

3. 03

   Prepare Saffron-Fennel Purée: In a heavy saucepan, heat 2 tbsp olive oil over medium flame. Add shallots, garlic, and sliced fennel. Sweat for 8 minutes without browning. Add saffron threads and vegetable stock. Simmer for 15 minutes until fennel is tender.

4. 04

   Blend Purée: Transfer fennel mixture to a high-speed blender. Blend on high while emulsifying with 3 tbsp olive oil and 1 tbsp lemon juice until silky and bright yellow. Season with sea salt and strain through a chinois. Keep warm.

5. 05

   Cook Sea Bass: Score the skin of the sea bass fillets lightly. Season generously with sea salt. Heat 2 tbsp olive oil in a stainless-steel skillet over high heat. Lay fillets skin-side down, pressing gently for 10 seconds with a flexible spatula to prevent curling. Cook for 4 minutes until skin is golden and ultra-crispy.

6. 06

   Finish Fish: Add thyme sprigs to the pan, flip fillets delicately, and sear for an additional 1-2 minutes until just cooked through. Remove from heat and rest briefly on paper towels.

7. 07

   Plate Dish: Spoon a generous pool of vibrant saffron-fennel purée onto the center of four warm plates. Gently place a sea bass fillet skin-side up on top. Dot the plate with Kalamata olive emulsion, tuck socca shards alongside the fish, and garnish with fresh fennel fronds and flaky sea salt.