Saffron-Infused Wild Sea Bass...Saffron-Infused Wild Sea Bass with Artichoke Barigoule & Lemon Gremolata

A refined Mediterranean masterpiece featuring pan-seared sea bass served over tender baby artichokes braised in white wine, finished with a vibrant saffron emulsion and a zesty pine nut gremolata.

Ingredients

Cooking Instructions

1. 01

   Prepare the Gremolata: In a small bowl, combine the toasted pine nuts, chopped parsley, lemon zest, and 1 tablespoon of olive oil. Season with a pinch of sea salt and set aside.

2. 02

   Cook the Barigoule: In a medium sauté pan over medium heat, sweat the minced shallot in 1 tablespoon of olive oil until translucent. Add the trimmed artichokes and sear for 2 minutes. Pour in the white wine and reduce by half. Add 100ml of water (or light veg stock) and the saffron. Cover and simmer for 12-15 minutes until artichokes are tender.

3. 03

   Prepare the Saffron Emulsion: Remove the artichokes from the pan and keep warm. Increase the heat to high and reduce the remaining liquid until only 3 tablespoons remain. Lower the heat to minimum and whisk in the cold cubed butter one piece at a time to create a glossy emulsion. Stir in a squeeze of lemon juice and season to taste.

4. 04

   Sear the Sea Bass: Pat the fish skin completely dry with paper towels. Season with salt. In a non-stick skillet, heat the remaining oil until shimmering. Place the fish skin-side down and press gently with a weight or spatula for 30 seconds. Cook for 4-5 minutes until the skin is golden and ultra-crispy. Flip and cook for 1 more minute until just opaque.

5. 05

   Plating: Place two artichoke halves in the center of each warmed plate. Spoon the saffron emulsion around the base. Gently place the sea bass fillet on top of the artichokes, skin-side up. Top the fish with a generous spoonful of the pine nut gremolata.