Pan-Roasted Branzino with Saffron-Fennel...Pan-Roasted Branzino with Saffron-Fennel Purée and Ouzo-Herb Emulsion

Crisp-skinned Mediterranean sea bass served over a velvety, saffron-infused fennel purée, accompanied by blistered cherry tomatoes and a vibrant, anise-kissed herb oil.

Ingredients

Cooking Instructions

1. 01

   To make the purée, place the chopped fennel, saffron threads, heavy cream, and a pinch of salt in a small saucepan over medium-low heat. Cover and simmer gently for 15 minutes, or until the fennel is completely tender. Transfer to a high-speed blender, add 1 tablespoon of butter, and process until silk-smooth. Adjust seasoning and keep warm.

2. 02

   Prepare the herb emulsion by blanching the dill and mint in boiling water for 10 seconds, then immediately shocking them in ice water to lock in the bright green color. Squeeze dry. Blend the blanched herbs with 3 tablespoons of extra virgin olive oil, lemon juice, and the ouzo until completely smooth. Strain through a fine-mesh sieve and set aside.

3. 03

   For the tomatoes, heat 1 tablespoon of olive oil in a small pan with the smashed garlic over medium-high heat. Add the vine-on cherry tomatoes and cook undisturbed for 3 to 4 minutes until the skins begin to blister and char slightly. Remove from heat and season with a pinch of fleur de sel.

4. 04

   Score the skin of the branzino fillets diagonally in 3 places. Pat the skin extremely dry with paper towels and season both sides with salt. Heat the remaining 1 tablespoon of olive oil in a non-stick skillet over medium-high heat.

5. 05

   Lay the fish fillets skin-side down in the hot skillet, pressing gently with a fish spatula for 30 seconds to prevent curling. Sear for 3 to 4 minutes until the skin is golden and glass-shatter crisp. Add the remaining 1 tablespoon of butter to the pan, flip the fish, and baste the flesh side for just 30 seconds. Remove from heat immediately.

6. 06

   To assemble, spoon a generous pool of the saffron-fennel purée onto the center of two warm plates. Place the crispy branzino fillet, skin-side up, over the purée. Arrange the blistered tomatoes alongside. Drizzle the vibrant green ouzo-herb emulsion around the plate, garnish with reserved fennel fronds, and finish with a sprinkle of fleur de sel.