Saffron-Infused Sea Bass with...Saffron-Infused Sea Bass with Braised Fennel and Preserved Lemon

A refined Mediterranean masterpiece featuring crispy-skinned wild sea bass over a bed of aromatically braised fennel, finished with a rich saffron-citrus emulsion and Kalamata accents.

Ingredients

Cooking Instructions

1. 01

   Pat the sea bass fillets extremely dry. Score the skin lightly with a sharp knife and season with sea salt and white pepper.

2. 02

   In a wide sauté pan, heat 20ml of olive oil over medium heat. Add the sliced fennel and cook until softened but not browned, approximately 5 minutes.

3. 03

   Deglaze the fennel with white wine and reduce by two-thirds. Add the saffron threads and fish fumét, simmering until the liquid reduces to a light, syrupy glaze.

4. 04

   In a separate heavy-bottomed non-stick pan, heat the remaining olive oil over high heat. Place the sea bass fillets skin-side down, pressing firmly for 30 seconds to ensure even contact. Reduce heat to medium and cook for 4-5 minutes until the skin is perfectly golden and crispy.

5. 05

   Carefully flip the fish and cook for only 60 seconds more. Remove from the pan and let it rest on a warm plate for 1 minute.

6. 06

   While the fish rests, stir the cold butter cubes into the warm fennel reduction one by one to create a glossy emulsion. Fold in the minced preserved lemon and halved olives.

7. 07

   To plate, spoon a generous portion of the braised fennel and emulsion into the center of a shallow bowl. Position the sea bass fillet on top, skin-side up. Garnish with micro-fennel fronds and a final drop of extra virgin olive oil.