Pan-Seared Sea Bass with...Pan-Seared Sea Bass with Saffron-Fennel Puree & Preserved Lemon Panisse

An exquisite Michelin-grade symphony of crisp-skinned wild sea bass resting on a silky saffron-fennel puree, paired with golden preserved lemon panisse and vibrant blistered cherry tomatoes.

Ingredients

Cooking Instructions

1. 01

   Prepare the Panisse: Whisk chickpea flour, water, and 1/2 tsp salt in a medium saucepan over medium heat. Stir constantly for 8 minutes until a thick, smooth paste forms. Fold in preserved lemon. Pour into a parchment-lined baking dish to a 1/2-inch thickness and chill in the refrigerator for 30 minutes until set. Once set, cut into 4 clean rectangles.

2. 02

   Make Saffron-Fennel Puree: In a saucepan, sweat chopped fennel and garlic in 1 tbsp olive oil over low heat until translucent. Add saffron threads and cream. Simmer for 10 minutes until fennel is very soft. Transfer to a high-speed blender and blend until velvety smooth. Pass through a fine chinoise sieve, whisk in 1 tbsp butter, and season with salt.

3. 03

   Roast Tomatoes & Sear Panisse: Toss cherry tomatoes and caper berries with 1 tbsp olive oil, thyme, salt, and pepper. Roast at 200°C (400°F) for 10-12 minutes until blistered. In a non-stick skillet, heat 1 tbsp olive oil and pan-fry the panisse rectangles until golden and crisp on both sides (3 minutes per side).

4. 04

   Sear the Sea Bass: Lightly score sea bass skin and pat completely dry. Season skin side generously with salt. Heat remaining 1 tbsp olive oil in a stainless-steel skillet over high heat. Place fillets skin-side down, pressing gently for 10 seconds to prevent curling. Cook skin-side down for 3-4 minutes until skin is crispy. Flip, add remaining 2 tbsp butter, and pan-baste for 1-2 minutes until flesh is opaque and cooked through.

5. 05

   Assemble and Plate: Spoon a smooth crescent of warm saffron-fennel puree onto each warm plate. Place a crispy panisse rectangle alongside. Top the panisse with a seared sea bass fillet, skin-side up. Garnish plate with blistered tomatoes, caper berries, quartered olives, fresh fennel fronds, and a final drizzle of extra virgin olive oil.