Pan-Seared Wild Branzino with...Pan-Seared Wild Branzino with Fennel-Saffron Bouillon

Crisp-skinned wild Mediterranean sea bass resting in a delicate, aromatic fennel and saffron-infused broth, finished with a vibrant citrus-herb oil and blistered cherry tomatoes.

Ingredients

Cooking Instructions

1. 01

   Prepare the citrus-herb oil: Blanch the parsley and dill in boiling water for 10 seconds, then immediately shock in ice water. Squeeze out all excess moisture, wrap in a paper towel, and wring dry. Blend the dried herbs with 50ml of extra virgin olive oil and the lemon zest until completely smooth and bright green. Strain through a coffee filter or fine-mesh sieve and set aside.

2. 02

   Build the bouillon base: In a medium saucepan, melt the butter over medium heat. Add the minced shallot, sliced garlic, and shaved fennel. Sauté gently until soft and translucent, about 5 minutes, without letting them color.

3. 03

   Infuse with saffron: Pour in the white wine to deglaze, scraping up any bits, and reduce the liquid by half. Add the saffron threads and stock. Bring to a gentle simmer and let infuse for 15 minutes. Strain the broth through a fine chinois, pressing lightly on the solids to extract the flavor. Season with salt and keep warm.

4. 04

   Blister the tomatoes: Heat a small splash of olive oil in a pan over high heat. Toss in the cherry tomatoes and cook rapidly for 2 minutes until the skins blister and lightly char. Remove from heat and season with a pinch of sea salt.

5. 05

   Prep the fish: Lightly score the skin of the Branzino fillets with a very sharp knife to prevent curling. Thoroughly pat the skin dry with paper towels. Season both sides with fleur de sel.

6. 06

   Sear the Branzino: Heat 1 tablespoon of olive oil in a heavy-bottomed, non-stick skillet over medium-high heat. Lay the fillets skin-side down in the hot pan, pressing down gently with a fish spatula for the first 30 seconds to ensure even skin contact. Cook for 3-4 minutes until the skin is golden and exceptionally crispy. Gently flip the fish and kiss the flesh side to the pan for just 30 seconds. Remove from heat immediately.

7. 07

   Assemble and serve: Divide the warm, golden saffron bouillon between two shallow bowls. Arrange the blistered tomatoes in the bowls. Carefully place a Branzino fillet, skin-side up, in the center of each bowl. Drizzle the vibrant green citrus-herb oil around the broth and garnish with reserved fresh fennel fronds and microgreens.