Pan-Seared Wild Sea Bass...Pan-Seared Wild Sea Bass with Saffron-Infused Fennel Silk & Blistered Heirloom Tomatoes

A sophisticated Mediterranean masterpiece featuring buttery sea bass atop a velvet saffron-fennel puree, finished with herb-infused oil and sweet blistered tomatoes.

Ingredients

Cooking Instructions

1. 01

   For the Saffron Fennel Silk: In a small saucepan, sauté sliced fennel in 1 tbsp olive oil until translucent. Add saffron and cream; simmer on low heat for 12 minutes until fennel is tender. Transfer to a high-speed blender and process until completely smooth. Season with white pepper and keep warm.

2. 02

   Prepare the Tomatoes: In a small skillet, heat 1 tbsp olive oil over medium-high heat. Add cherry tomatoes, smashed garlic, and thyme. Sauté for 3-4 minutes until the tomatoes just begin to blister and release their juices. Discard garlic and thyme; set tomatoes aside.

3. 03

   Sear the Sea Bass: Pat the fish fillets completely dry with a paper towel. Lightly score the skin. Season with salt. In a heavy-bottomed stainless steel pan, heat remaining olive oil until shimmering. Place fish skin-side down, pressing firmly with a spatula for 30 seconds to ensure even crisping. Sear for 4 minutes until the skin is golden and brittle.

4. 04

   Finish the Fish: Carefully flip the fillets and cook for another 60-90 seconds until the flesh is just opaque. Remove from heat immediately.

5. 05

   Plating: Spoon a generous circle of the saffron fennel silk onto the center of warmed plates. Place the sea bass fillet directly on top, skin-side up. Arrange blistered tomatoes around the base. Garnish with fresh lemon zest and a sprinkle of Maldon sea salt.