Pan-Roasted Wild Sea Bass...Pan-Roasted Wild Sea Bass with Basil-Chlorophyll Emulsion and Shaved Fennel-Citrus Salad

A vibrant, Michelin-caliber dish featuring crispy-skinned wild sea bass over an herbaceous, antioxidant-rich green emulsion, paired with a refreshing shaved fennel and blood orange salad.

Ingredients

Cooking Instructions

1. 01

   Prepare the chlorophyll emulsion: Blanch the spinach and basil in a pot of boiling salted water for exactly 30 seconds, then immediately plunge into an ice bath to preserve the vibrant green color.

2. 02

   Squeeze all excess water out of the blanched greens. Transfer to a high-speed blender with 2 tablespoons of extra virgin olive oil, 1 tablespoon of lemon juice, and a pinch of fleur de sel. Blend on high until perfectly smooth and emulsified, then pass through a fine-mesh sieve.

3. 03

   Shave the fennel bulb paper-thin using a mandoline. Toss the shaved fennel with the blood orange segments, remaining 1 tablespoon of lemon juice, 1 teaspoon of olive oil, and a pinch of fleur de sel. Set aside to macerate.

4. 04

   Pat the sea bass fillets completely dry with a paper towel. Score the skin lightly at 1cm intervals to prevent curling, and season both sides with fleur de sel.

5. 05

   Heat the remaining olive oil in a non-stick skillet over medium-high heat. Place the fish skin-side down in the hot pan, pressing down gently with a spatula for 30 seconds to ensure even skin contact.

6. 06

   Cook for 4 to 5 minutes until the skin is exceptionally crispy and golden brown. Turn the fish over and cook on the flesh side for just 1 minute. Remove from heat immediately.

7. 07

   To serve, spoon a generous pool of the warm green emulsion onto the center of each plate. Place the crispy-skinned sea bass atop the emulsion, and elegantly nest the shaved fennel-citrus salad alongside. Garnish with delicate microgreens.