Pan-Seared Wild Sea Bass...Pan-Seared Wild Sea Bass with Fennel-Apple Purée and Citrus-Verbena Broth

A Michelin-star level healthy masterpiece featuring crispy-skinned wild sea bass, a velvety, cream-free fennel and green apple purée, and a delicate, aromatic verbena-infused vegetable broth.

Ingredients

Cooking Instructions

1. 01

   To make the purée, steam the chopped fennel and green apple in a steamer basket over boiling water for 12-15 minutes, or until completely tender.

2. 02

   Transfer the steamed fennel and apple to a high-powered blender. Add 1 tablespoon of olive oil, half the lemon juice, and a pinch of sea salt. Blend on high until completely silky and smooth. Pass through a fine-mesh chinois or sieve to achieve a professional texture. Keep warm.

3. 03

   In a small saucepan, bring the vegetable stock to a gentle simmer. Add the lemon verbena leaves and lemon zest. Remove from heat, cover, and let steep for 10 minutes to infuse. Strain and keep warm.

4. 04

   Toss the shaved asparagus ribbons in a small bowl with the remaining lemon juice and a tiny pinch of salt to lightly cure them.

5. 05

   Pat the sea bass fillets completely dry with a paper towel. Score the skin lightly with a sharp knife and season both sides with salt and white pepper. Heat the remaining 1 tablespoon of olive oil in a non-stick pan over medium-high heat. Place the fish skin-side down, pressing gently with a spatula for 30 seconds to prevent curling. Sear for 4 minutes until the skin is incredibly crisp. Flip and cook for 1-2 minutes more. Remove from pan and drain on paper towels.

6. 06

   To assemble, spoon a generous swipe of the warm fennel-apple purée off-center in shallow bowls. Place the crispy sea bass fillet on top, skin-side up. Garnish with the shaved asparagus ribbons and microgreens. Gently pour the warm, fragrant citrus-verbena broth around the base of the plate table-side.