Saffron-Poached Chilean Sea Bass...Saffron-Poached Chilean Sea Bass with Shaved Fennel and Blood Orange Reduction

A refined, heart-healthy dish featuring delicate sea bass poached in a vibrant saffron-citrus broth, served with a crisp, refreshing fennel slaw.

Ingredients

Cooking Instructions

1. 01

   In a wide, shallow saucepan, combine the blood orange juice, white wine, and saffron threads. Bring to a very gentle simmer over medium-low heat.

2. 02

   Season the sea bass fillets evenly with sea salt and the crushed pink peppercorns.

3. 03

   Carefully place the fish into the simmering poaching liquid. Cover with a parchment paper cartouche or a tight-fitting lid and cook for 8-10 minutes until the fish is just opaque and flakes easily.

4. 04

   While the fish is poaching, toss the shaved fennel with the olive oil and a teaspoon of the poaching liquid in a small bowl.

5. 05

   Once the fish is cooked, carefully remove it from the pan and set aside. Increase the heat to high and reduce the remaining liquid by two-thirds until it reaches a light syrupy consistency.

6. 06

   Place a mound of shaved fennel in the center of two warmed plates. Top with a sea bass fillet, drizzle with the saffron-orange reduction, and garnish with micro-basil.