Pan-Roasted Wild Branzino with...Pan-Roasted Wild Branzino with Saffron-Fennel Emulsion & Charred Artichokes

Crispy-skinned Mediterranean sea bass served over a velvety saffron-infused fennel puree, accompanied by charred baby artichokes and a vibrant Meyer lemon-caper reduction.

Ingredients

Cooking Instructions

1. 01

   Prepare the Saffron-Fennel Puree: Sweat half of the diced shallots and garlic in 15 ml olive oil over medium-low heat until translucent. Add chopped fennel, saffron, and fish stock. Cover and simmer for 15 minutes until the fennel is completely tender. Transfer to a high-speed blender, add 15g cold butter, and blend until ultra-smooth. Pass through a fine tamis sieve and adjust seasoning.

2. 02

   Char the Artichokes: Blanch the trimmed baby artichokes in boiling salted water with half the Meyer lemon juice for 4 minutes, then drain and pat dry thoroughly. Heat 15 ml olive oil in a cast-iron pan over medium-high heat. Place artichokes cut-side down and sear until deeply caramelized and charred, about 3-4 minutes. Set aside warm.

3. 03

   Pan-Sear the Branzino: Lightly score the skin of the fish fillets in a diamond pattern and dry thoroughly with paper towels. Season both sides with flaky sea salt and white pepper. Heat 30 ml olive oil in a heavy stainless-steel or copper skillet over high heat until shimmering. Place fillets skin-side down, pressing gently with a fish spatula for 10 seconds to prevent curling. Cook for 3 to 4 minutes until skin is golden and ultra-crisp. Turn off heat, flip fillets, and let ambient heat cook the flesh through for 45 seconds.

4. 04

   Make the Citrus-Caper Reduction: In a small saucepan, bring the white wine, remaining shallots, capers, Meyer lemon juice, and zest to a gentle simmer. Reduce liquid by half. Remove from heat and vigorously whisk in the remaining 30g cold cubed butter to emulsify into a glossy warm sauce.

5. 05

   Assembly: Spoon a warm crescent of Saffron-Fennel Puree onto each plate. Arrange two charred artichoke halves on top. Carefully nestle the crispy branzino skin-side up over the vegetables. Spoon the Meyer lemon-caper reduction around the plate and garnish delicately with reserved fennel fronds.