Seared Wild Sea Bass...Seared Wild Sea Bass with Minted Pea Emulsion & Shaved Fennel

A vibrant, nutrient-dense masterpiece featuring crispy-skinned wild sea bass atop a silky, herbaceous pea purée, finished with a crisp citrus-fennel slaw.

Ingredients

Cooking Instructions

1. 01

   Blanch the fresh peas in salted boiling water for 2 minutes, then immediately transfer to an ice bath to preserve the vibrant green color and nutrients.

2. 02

   In a high-speed blender, combine the blanched peas, vegetable stock, half of the mint leaves, and 1 tablespoon of olive oil. Blend until silky smooth and pass through a fine-mesh sieve for a professional, velvet texture.

3. 03

   Using a mandoline, shave the fennel paper-thin. Toss with lemon zest and a few drops of olive oil; set aside to macerate slightly.

4. 04

   Pat the sea bass skin completely dry with paper towels—this is the secret to a michelin-quality crust. Season the flesh side with salt and white pepper.

5. 05

   Heat a non-stick skillet over medium-high heat with the remaining oil. Place the fish skin-side down and press gently with a spatula for 30 seconds to ensure even contact. Cook for 4-5 minutes until the skin is golden and ultra-crisp.

6. 06

   Flip the fillets and cook for an additional 60 seconds just to finish the center. Remove from heat immediately.

7. 07

   To plate, spoon a generous pool of the warm pea emulsion onto the center of the plate. Place the sea bass on top, skin-side up. Garnish with the shaved fennel salad and remaining fresh mint leaves.