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Pan-Seared Branzino with Saffron...Pan-Seared Branzino with Saffron Barigoule Artichokes and Minted Gremolata

Name: Pan-Seared Branzino with Saffron Barigoule Artichokes and Minted Gremolata
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 2
Ingredients: 2 fresh Branzino fillets, skin-on and scaled (approx. 150g each); 6 baby artichokes, trimmed and halved; 1 generous pinch of high-quality saffron threads; 100ml dry white wine, preferably a crisp Vermentino; 1/2 preserved lemon, rind only, finely minced; 60ml premium cold-pressed extra virgin olive oil; 1 large shallot, finely diced; 10g fresh mint leaves, chiffonade; 10g flat-leaf parsley, finely chopped; 1/2 small fennel bulb, shaved paper-thin

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Cuisine

Mediterranean

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Servings

⏱

Prep Time

40 mins

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Cook Time

30 mins

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Difficulty

Hard

A refined Mediterranean masterpiece featuring crispy-skinned Branzino set atop a fragrant bed of saffron-braised baby artichokes and finished with a vibrant preserved lemon and mint gremolata.

MediterraneanHard

Ingredients

•2 fresh Branzino fillets, skin-on and scaled (approx. 150g each)

•6 baby artichokes, trimmed and halved

•1 generous pinch of high-quality saffron threads

•100ml dry white wine, preferably a crisp Vermentino

•1/2 preserved lemon, rind only, finely minced

•60ml premium cold-pressed extra virgin olive oil

•1 large shallot, finely diced

•10g fresh mint leaves, chiffonade

•10g flat-leaf parsley, finely chopped

•1/2 small fennel bulb, shaved paper-thin

Cooking Instructions

01
To make the Gremolata, combine the minced preserved lemon rind, mint, parsley, and 20ml of olive oil in a small bowl. Season with a touch of sea salt and set aside to infuse.
02
In a wide sauté pan, sweat the shallots in olive oil over medium heat until translucent. Add the trimmed baby artichokes and sear until slightly golden.
03
Deglaze the pan with white wine and add the saffron threads. Reduce the liquid by half, then add a splash of water or light vegetable stock. Cover and simmer for 12 minutes until artichokes are tender (Barigoule style).
04
Pat the Branzino fillets completely dry. Season the skin side with fine sea salt. In a separate heavy-bottomed non-stick pan, heat olive oil until shimmering.
05
Place the fish skin-side down, pressing firmly with a spatula for 30 seconds to ensure even contact. Sear for 3-4 minutes until the skin is exceptionally crisp. Flip and kiss the flesh side for only 30 seconds.
06
To plate, spoon the saffron artichokes and their golden braising liquid into the center of two warmed plates. Place the Branzino fillet on top, skin-side up.
07
Garnish with the shaved fennel salad and dots of the minted gremolata. Finish with a final drizzle of extra virgin olive oil.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023