Saffron-Infused Sea Bass with...Saffron-Infused Sea Bass with Velvety Fennel and Oregano Gremolata Oil

A masterclass in Mediterranean balance: crispy-skinned wild sea bass resting on a fragrant saffron-fennel emulsion, accented by blistered heirloom tomatoes and a citrus-herb oil.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, combine the sliced fennel, saffron threads, and cream. Simmer over low heat until the fennel is completely soft (about 15 minutes).

2. 02

   Transfer the fennel mixture to a high-speed blender with the butter. Process until silky smooth, then pass through a fine-mesh chinois for a professional texture. Keep warm.

3. 03

   In a small bowl, whisk 40ml of olive oil with the minced oregano and lemon zest. Set aside to infuse at room temperature.

4. 04

   Heat a heavy-bottomed skillet with 10ml of olive oil. Add the cherry tomatoes and cook until the skins just begin to blister and char; remove and set aside.

5. 05

   Pat the sea bass skin completely dry with paper towels. Season with salt. In the same hot skillet with the remaining oil, place the fish skin-side down. Press gently for 30 seconds with a spatula to ensure even contact. Cook for 3-4 minutes until the skin is golden and perfectly crisp.

6. 06

   Flip the fish and cook for 1 minute more to finish the flesh side. Remove from heat immediately to prevent overcooking.

7. 07

   To plate, spoon a generous pool of saffron-fennel puree onto the center of a warmed plate. Place the sea bass atop the puree. Arrange blistered tomatoes around the fish and drizzle the oregano-lemon oil over the dish. Finish with a flourish of Maldon salt.