Pan-Roasted Mediterranean Seabass with...Pan-Roasted Mediterranean Seabass with Saffron-Fennel Puree and Citrus-Caper Emulsion

An exquisite coastal Mediterranean dish featuring crisp-skinned wild seabass served over a silk-smooth saffron and fennel velvet, accompanied by charred baby artichokes and a vibrant blood orange brown butter emulsion.

Ingredients

Cooking Instructions

1. 01

   Steep the saffron threads in 30ml of warm fish fumet for 10 minutes to bloom the flavor and rich golden color.

2. 02

   Melt 20g of butter with 15ml of olive oil in a saucepan over medium-low heat. Add sliced fennel bulbs and sweat gently without browning for 10 minutes until translucent and soft.

3. 03

   Pour in the bloomed saffron mixture, remaining fish fumet, and heavy cream. Simmer uncovered for 8-10 minutes until the liquid reduces slightly and fennel is tender. Transfer to a high-speed blender and process until ultra-smooth. Season with fine salt and white pepper, then pass through a fine-mesh chinois; keep warm.

4. 04

   Toss halved baby artichokes with 15ml olive oil, lemon juice, and salt. Heat a cast-iron skillet over high heat and sear artichokes cut-side down for 6-8 minutes until deeply caramelized and tender. Set aside.

5. 05

   In a small saucepan, brown the remaining 20g of butter until hazelnut-scented (beurre noisette). Whisk in reserved blood orange juice, capers, and a drizzle of olive oil to form a light emulsion. Remove from heat.

6. 06

   Score the skin of the seabass fillets lightly with a sharp knife. Pat completely dry with paper towels and season skin-side generously with Maldon sea salt.

7. 07

   Heat remaining olive oil in a heavy stainless-steel or non-stick pan over medium-high heat. Lay sea bass skin-side down, applying gentle pressure with a fish spatula for 10 seconds to ensure even contact. Cook for 3-4 minutes until skin is shatteringly crisp. Flip delicately and cook for just 60 seconds to finish.

8. 08

   To serve, spread a warm curve of Saffron-Fennel Puree onto pre-heated plates. Rest the crispy sea bass skin-side up over the puree. Arrange charred artichokes, samphire, and blood orange segments alongside. Spoon the warm Citrus-Caper Emulsion around the dish and garnish with micro-fennel and dill.