Pan-Seared Branzino with Saffron-Fennel...Pan-Seared Branzino with Saffron-Fennel Broth & Castelvetrano Olive Tapenade

Crispy-skinned wild Mediterranean sea bass served over a delicate saffron and star anise-scented fennel bouillon, finished with a vibrant Castelvetrano olive and preserved lemon tapenade.

Ingredients

Cooking Instructions

1. 01

   Score the skin of the branzino fillets in a light crosshatch pattern using a very sharp knife. Season both sides with flaky sea salt and pat the skin completely dry with paper towels to ensure maximum crispiness. Set aside at room temperature.

2. 02

   In a small saucepan, heat 1 tablespoon of olive oil over medium-low heat. Add the shaved fennel and sauté gently until translucent and softened but not colored (about 4-5 minutes). Deglaze the pan with the white wine and simmer until reduced by half.

3. 03

   Add the saffron threads and fish stock to the fennel mixture. Bring to a gentle simmer for 10 minutes to infuse the flavors. Remove from heat and rapidly whisk in the cold, cubed butter to emulsify the broth into a glossy bouillon. Keep warm.

4. 04

   In a small glass bowl, combine the minced Castelvetrano olives, minced preserved lemon peel, chopped dill, and 1 tablespoon of olive oil. Mix thoroughly to create the tapenade and set aside.

5. 05

   Heat a small dry skillet over high heat. Toss the cherry tomatoes in a few drops of olive oil and sear them in the hot skillet until the skins blister and lightly char, about 3 minutes. Remove and keep warm.

6. 06

   Heat the remaining 1 tablespoon of olive oil in a heavy-bottomed stainless steel or cast-iron skillet over medium-high heat. Once shimmering, place the branzino fillets skin-side down. Press firmly with a fish spatula for 30 seconds to prevent curling. Cook for 3-4 minutes until the skin is golden and ultra-crispy.

7. 07

   Flip the fish gently and cook the flesh side for just 30 seconds. Remove from the heat immediately to prevent overcooking.

8. 08

   To assemble, ladle a pool of the warm saffron-fennel bouillon into the center of two shallow heated bowls, dividing the shaved fennel evenly. Carefully rest a branzino fillet, skin-side up, on top of the fennel. Garnish with the blistered tomatoes, a spoonful of the olive tapenade, and fresh fennel fronds. Serve immediately.