Saffron-Poached Mediterranean Sea Bass...Saffron-Poached Mediterranean Sea Bass with Pine Nut Gremolata

Name: Saffron-Poached Mediterranean Sea Bass with Pine Nut Gremolata
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 2
Ingredients: 2 x 150g fresh Mediterranean sea bass fillets, skin on; 1 generous pinch of high-quality saffron threads; 100ml crisp dry white wine, such as Vermentino; 200ml clear, high-quality fish fumet; 30g toasted pine nuts, roughly chopped; 1/2 bunch fresh flat-leaf parsley, finely chopped; 1 organic lemon, zested and juiced; 1 large shallot, finely minced; 2 cloves garlic, very thinly sliced; 50ml premium cold-pressed extra virgin olive oil; 100g heirloom cherry tomatoes, halved; 1 pinch Aleppo pepper or red chili flakes

🍴

Cuisine

Mediterranean

👥

Servings

⏱

Prep Time

30 mins

🍳

Cook Time

25 mins

⭐

Difficulty

Medium

A refined interpretation of coastal flavors featuring delicate sea bass poached in a fragrant saffron-citrus broth, topped with a vibrant toasted pine nut and herb gremolata.

MediterraneanMedium

Ingredients

•2 x 150g fresh Mediterranean sea bass fillets, skin on

•1 generous pinch of high-quality saffron threads

•100ml crisp dry white wine, such as Vermentino

•200ml clear, high-quality fish fumet

•30g toasted pine nuts, roughly chopped

•1/2 bunch fresh flat-leaf parsley, finely chopped

•1 organic lemon, zested and juiced

•1 large shallot, finely minced

•2 cloves garlic, very thinly sliced

•50ml premium cold-pressed extra virgin olive oil

•100g heirloom cherry tomatoes, halved

•1 pinch Aleppo pepper or red chili flakes

Cooking Instructions

01
Prepare the gremolata by combining the toasted pine nuts, lemon zest, chopped parsley, and 1 tablespoon of olive oil in a small bowl. Set aside at room temperature to allow flavors to meld.
02
In a wide, shallow sauté pan, heat 1 tablespoon of olive oil over medium heat. Add the minced shallots and garlic, cooking until translucent but not browned.
03
Deglaze the pan with white wine and reduce by half. Stir in the fish stock and saffron threads. Bring to a gentle simmer for 5 minutes until the broth turns a deep golden hue.
04
Season the sea bass fillets with sea salt. Gently lower them into the poaching liquid, skin-side up. Reduce heat to low, cover the pan, and poach for 7-9 minutes until the flesh is just opaque and flakes easily.
05
While the fish poaches, heat a separate small skillet with a drop of oil. Blister the cherry tomatoes for 2 minutes until they just begin to soften; season with salt and Aleppo pepper.
06
Carefully remove the fish from the pan. Whisk a squeeze of lemon juice into the poaching liquid.
07
To serve, place a fillet in the center of a shallow rimmed plate. Ladle the saffron broth around the base. Top the fish with a generous spoonful of the pine nut gremolata and garnish with the blistered tomatoes.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023