Pan-Seared Wild Mediterranean Sea...Pan-Seared Wild Mediterranean Sea Bass with Saffron-Fennel Purée and Citrus-Herb Coulis

A sophisticated Mediterranean masterpiece featuring crispy-skinned wild sea bass resting on a velvety, saffron-scented fennel purée, accompanied by charred baby artichokes and finished with a vibrant citrus-herb coulis.

Ingredients

Cooking Instructions

1. 01

   For the Saffron-Fennel Purée: In a medium saucepan, melt 15g of butter over medium-low heat. Add the sliced fennel and sweat until soft and translucent, about 10 minutes, without coloring. Stir in the saffron threads and heavy cream, bringing to a gentle simmer for 5 minutes. Transfer to a high-speed blender and process until completely smooth and velvety. Season with salt and white pepper, then pass through a fine-mesh chinois. Keep warm.

2. 02

   For the Citrus-Herb Coulis: Blanch the dill and mint leaves in a pot of boiling salted water for exactly 10 seconds, then immediately shock in an ice bath to preserve the vibrant green color. Drain and squeeze out all excess moisture. Blend the blanched herbs with the extra virgin olive oil, lemon juice, orange zest, and a pinch of salt until smooth and emulsified. Strain and transfer to a squeeze bottle.

3. 03

   For the Charred Artichokes: Heat 15ml of olive oil in a small skillet over medium-high heat. Add the halved baby artichokes and smashed garlic. Sear cut-side down until deeply caramelized and tender, about 6 to 8 minutes. Season with salt and set aside in a warm place.

4. 04

   For the Sea Bass: Lightly score the skin of the sea bass fillets. Pat the skin extremely dry with paper towels and season both sides with salt. Heat the remaining 15g of butter and a splash of olive oil in a heavy-bottomed, non-stick skillet over high heat. Once the pan is shimmering, place the fish skin-side down, pressing firmly with a spatula for 30 seconds to prevent curling. Lower heat to medium-high and cook for 4 minutes until the skin is ultra-crispy and golden. Carefully flip the fish and kiss the flesh side in the hot pan for 45-60 seconds. Remove immediately.

5. 05

   To Plate: Spoon a generous circle of the warm saffron-fennel purée onto the center of each shallow bowl or plate. Artfully place the crispy-skinned sea bass fillet over the purée. Arrange the charred baby artichoke halves around the fish. Drizzle the vibrant green citrus-herb coulis around the plate in a delicate pattern. Finish with a light sprinkle of Maldon flaky sea salt on the fish skin.