Pan-Seared Wild Sea Bass...Pan-Seared Wild Sea Bass in Saffron Tomato Brodo

An elegant, elevated interpretation of the classic Italian 'Acqua Pazza'. Crispy-skinned wild sea bass served over a saffron-infused heirloom tomato broth, accented with shaved fennel, grated bottarga, and wild fennel pollen.

Ingredients

Cooking Instructions

1. 01

   In a wide saucepan over medium-low heat, gently warm 2 tablespoons of extra virgin olive oil. Add the sliced garlic and cook slowly until translucent and fragrant, ensuring it does not take on any color.

2. 02

   Add the heirloom cherry tomatoes to the pan. Cook until they begin to soften and blister, releasing their juices (about 5 minutes). Gently press a few tomatoes with a spoon to release their sweet pulp into the oil.

3. 03

   Deglaze the pan with the white wine, scraping up any caramelized bits, and let it reduce by half. Add the saffron threads and the fish stock. Bring to a gentle simmer, cover, and let infuse for 10 minutes. Season with a pinch of salt and keep warm.

4. 04

   Pat the sea bass fillets completely dry with paper towels. Lightly score the skin in a diamond pattern to prevent curling. Season both sides generously with Maldon sea salt.

5. 05

   Heat the remaining 2 tablespoons of olive oil in a heavy-bottomed stainless steel skillet over high heat until shimmering. Place the sea bass fillets skin-side down, pressing firmly with a fish spatula for 30 seconds to ensure flat, even contact.

6. 06

   Lower the heat to medium and cook undisturbed for 4-5 minutes until the skin is golden and shatteringly crisp. Carefully flip the fish and cook on the flesh side for just 1 minute. Remove and drain on paper towels, skin-side up.

7. 07

   Strain the warm saffron-tomato brodo through a fine-mesh sieve into a clean pan, reserving the blistered tomatoes separately. Adjust broth seasoning if needed.

8. 08

   To serve, pour a pool of the golden saffron broth into four shallow, warmed bowls. Arrange a small cluster of the reserved blistered tomatoes in the center of each bowl.

9. 09

   Place a sea bass fillet, skin-side up, directly on top of the tomatoes. Garnish with a delicate nest of shaved fennel, grate fresh bottarga generously over the fish, and dust with a pinch of wild fennel pollen. Decorate with micro basil and a final drizzle of raw extra virgin olive oil.