Pan-Seared Wild Sea Bass...Pan-Seared Wild Sea Bass with Nettle-Watercress Emulsion and Shaved Fennel

A masterclass in clean, vibrant coastal flavors. Crisp-skinned wild sea bass rests on a nutrient-dense, emerald-green watercress emulsion, complemented by a crisp, citrus-dressed shaved fennel salad.

Ingredients

Cooking Instructions

1. 01

   Blanch the watercress and baby spinach in a pot of boiling salted water for exactly 30 seconds. Immediately transfer to an ice bath to lock in the vibrant green color. Drain well and squeeze out all excess water using a clean kitchen towel.

2. 02

   In a high-speed blender, combine the blanched greens, garlic clove, 1 tablespoon of extra virgin olive oil, and a splash of ice-cold water. Blend on high until completely smooth. Season with Fleur de sel and a few drops of lemon juice, then pass through a fine-mesh chinois for a silky emulsion.

3. 03

   In a small bowl, gently toss the shaved fennel and orange segments with the orange zest, the remaining lemon juice, and half a tablespoon of olive oil. Season with a pinch of Fleur de sel.

4. 04

   Pat the sea bass skin completely dry with paper towels. Lightly score the skin with a sharp knife and season both sides with salt. Heat the remaining olive oil in a non-stick pan over medium-high heat.

5. 05

   Place the fish fillets skin-side down in the hot pan. Press down gently with a spatula for 30 seconds to ensure even skin-to-pan contact. Sear for 4 minutes until the skin is golden and exceptionally crisp. Flip and cook for 1 additional minute.

6. 06

   To serve, spoon a warm pool of the green emulsion onto the center of each plate. Gently place the sea bass fillet, skin-side up, on top of the emulsion. Crown the fish with the citrus-shaved fennel salad and serve immediately.