Saffron-Scented Branzino with Artichoke...Saffron-Scented Branzino with Artichoke Barigoule and Pine Nut Gremolata

Crispy-skinned Mediterranean sea bass served over a delicate saffron-infused artichoke and fennel ragoût, finished with a bright, toasted pine nut gremolata.

Ingredients

Cooking Instructions

1. 01

   Prepare the Pine Nut Gremolata by combining the toasted pine nuts, finely chopped parsley, lemon zest, and 1 tablespoon of olive oil in a small bowl. Season with a pinch of sea salt and set aside.

2. 02

   In a wide sauté pan over medium heat, sweat the minced shallots and shaved fennel in 1 tablespoon of olive oil until translucent, about 4 minutes.

3. 03

   Add the quartered artichokes to the pan. Increase heat slightly and deglaze with the white wine, allowing it to reduce by half.

4. 04

   Add the fish stock and saffron threads. Cover and simmer gently for 10-12 minutes until the artichokes are tender. Remove the cover and whisk in the chilled butter to emulsify the sauce. Keep warm.

5. 05

   Pat the Branzino fillets completely dry. Use a sharp knife to make three shallow scores on the skin side. Season with sea salt.

6. 06

   Heat a non-stick skillet over medium-high heat with the remaining olive oil. Place the fish skin-side down, pressing firmly with a spatula for 30 seconds to prevent curling. Sear for 3-4 minutes until the skin is golden and ultra-crispy.

7. 07

   Carefully flip the fish and cook for only 30-60 seconds on the flesh side until just opaque.

8. 08

   To plate, ladle the saffron artichoke barigoule and its broth into shallow bowls. Place the Branzino fillet on top, skin-side up. Garnish generously with the pine nut gremolata and a final squeeze of lemon juice.