Saffron-Poached Mediterranean Seabass with...Saffron-Poached Mediterranean Seabass with Artichoke Barigoule

A refined, Michelin-inspired dish featuring crispy-skinned wild seabass over a fragrant saffron and white wine braised artichoke base, finished with a bright pine nut gremolata.

Ingredients

Cooking Instructions

1. 01

   In a small bowl, combine the toasted pine nuts, chopped parsley, and lemon zest with a drizzle of olive oil to create the gremolata. Set aside.

2. 02

   In a wide, shallow pan over medium heat, sauté the minced shallot and sliced garlic in 1 tablespoon of olive oil until translucent and fragrant.

3. 03

   Add the trimmed baby artichokes to the pan, cut-side down, and sear until lightly golden. Deglaze the pan with white wine and reduce the liquid by half.

4. 04

   Pour in the vegetable stock and add the saffron threads. Cover and simmer gently for 10-12 minutes until the artichokes are tender. Add the cherry tomatoes in the last 2 minutes.

5. 05

   While the artichokes braise, pat the seabass fillets dry and season with sea salt. In a separate non-stick skillet, heat the remaining oil and sear the fish skin-side down for 4 minutes until the skin is perfectly crispy. Flip and cook for 1 additional minute.

6. 06

   To serve, place a generous portion of the artichoke barigoule and saffron broth into shallow bowls. Top with the seabass and garnish with the pine nut gremolata and a final drizzle of olive oil.