Pan-Seared Wild Sea Bass...Pan-Seared Wild Sea Bass with Nettle-Basil Emulsion & Citrus-Fennel Slaw

A vibrant, nutrient-dense masterpiece featuring crispy-skinned wild sea bass over a velvety herbaceous emulsion, complemented by a crisp, refreshing shaved fennel and citrus salad.

Ingredients

Cooking Instructions

1. 01

   Pat the sea bass fillets completely dry with paper towels. Lightly score the skin in a crosshatch pattern, then season both sides with fleur de sel and freshly cracked black pepper.

2. 02

   To make the emulsion: Blanch the spinach (or nettles) and basil in boiling salted water for 30 seconds, then immediately plunge into ice water. Drain and squeeze out all excess moisture. Transfer to a high-speed blender with 2 tablespoons of olive oil, garlic, 1 tablespoon of lemon juice, and a pinch of salt. Blend until ultra-smooth and vibrant green.

3. 03

   In a small bowl, gently toss the shaved fennel and blood orange segments with the remaining 1 tablespoon of lemon juice, 1 tablespoon of olive oil, and a pinch of salt.

4. 04

   Heat a heavy-bottomed skillet over medium-high heat. Add a thin film of olive oil. Lay the fish skin-side down, pressing gently with a spatula for 30 seconds to ensure even contact. Sear for 4 minutes until the skin is golden and crisp. Carefully flip and cook for 1 more minute.

5. 05

   To serve, pool the warm green emulsion in the center of the plate. Place the sea bass fillet, skin-side up, over the emulsion. Top with the shaved fennel and citrus salad, and scatter toasted pine nuts around the plate.