Crispy-Skin Wild Sea Bass...Crispy-Skin Wild Sea Bass with Watercress-Mint Emulsion and Shaved Fennel

A masterclass in clean, elegant coastal dining. Perfectly crisped wild sea bass rests atop a vibrant, peppery watercress and mint emulsion, finished with a crisp shaved fennel and watermelon radish salad.

Ingredients

Cooking Instructions

1. 01

   Bring a medium pot of salted water to a rolling boil. Prepare an ice bath nearby. Blanch the watercress and mint leaves for exactly 15 seconds, then immediately plunge them into the ice bath to lock in the brilliant green color.

2. 02

   Drain the blanched greens and squeeze out all excess moisture. Transfer them to a high-speed blender along with the chilled vegetable stock, 1 tablespoon of lemon juice, and a pinch of salt. Blend on high until completely smooth.

3. 03

   With the motor running on low speed, slowly drizzle in 40ml of the extra virgin olive oil to form a smooth, vibrant emulsion. Pass through a fine-mesh chinois for a silky texture, and set aside at room temperature.

4. 04

   In a small bowl, gently toss the shaved fennel and watermelon radish with the remaining 1 tablespoon of lemon juice, lemon zest, and 10ml of olive oil. Season lightly with flaky sea salt.

5. 05

   Pat the sea bass fillets completely dry with paper towels. Lightly score the skin with a sharp knife to prevent curling. Season both sides with Maldon sea salt.

6. 06

   Heat the remaining 10ml of olive oil in a non-stick or stainless steel skillet over medium-high heat. Place the fish skin-side down, pressing gently with a spatula for 30 seconds to ensure even contact. Cook for 4 minutes until the skin is golden and ultra-crisp.

7. 07

   Flip the fish gently and cook for an additional 1 to 2 minutes on the flesh side, until just cooked through. Remove from heat.

8. 08

   To plate: Spoon a generous pool of the green emulsion onto the center of each warmed plate. Place a sea bass fillet skin-side up on top. Arrange a delicate nest of the shaved fennel and radish salad over the fish, and serve immediately.