Pan-Seared Branzino with Saffron-Fennel...Pan-Seared Branzino with Saffron-Fennel Emulsion & Castelvetrano Tapenade

Crisp-skinned Mediterranean sea bass served over a velvety saffron-infused fennel bouillon, finished with a vibrant tapenade of Castelvetrano olives and preserved lemon.

Ingredients

Cooking Instructions

1. 01

   Prepare the tapenade by combining the finely minced Castelvetrano olives, preserved lemon peel, 1 tablespoon of olive oil, and chopped chives in a small glass bowl. Stir well and set aside to let the coastal flavors infuse.

2. 02

   In a small saucepan over medium heat, melt 1 tablespoon of the butter. Sweat the sliced fennel bulb until soft and translucent, about 5 minutes, ensuring it does not take on any color.

3. 03

   Pour in the dry white wine and add the saffron threads. Bring to a simmer and reduce the liquid by half to concentrate the aromatics.

4. 04

   Add the fish stock to the saucepan. Simmer gently for 10 minutes until the fennel is completely tender. Strain the liquid through a fine-mesh chinois into a clean saucepan, pressing on the solids to extract all flavor. Discard the solids.

5. 05

   Bring the strained saffron-fennel broth back to a low simmer. Whisk in the remaining 2 tablespoons of cold, cubed butter one piece at a time to create a glossy, emulsified sauce. Season with a pinch of sea salt and keep warm.

6. 06

   Using a sharp knife, gently score the skin of the branzino fillets. Pat the skin completely dry with paper towels to ensure a perfect crisp. Season both sides with fine sea salt.

7. 07

   Heat the remaining 2 tablespoons of olive oil in a heavy-bottomed or cast-iron skillet over medium-high heat. Once shimmering, place the fish fillets skin-side down. Press gently with a fish spatula for 30 seconds to prevent curling. Sear for 3 to 4 minutes until the skin is deeply golden and ultra-crisp.

8. 08

   Flip the fish gently and cook for just 1 minute on the flesh side. Remove from heat immediately.

9. 09

   To plate, ladle a pool of the warm saffron-fennel emulsion into the center of two shallow bowls. Carefully place a branzino fillet, skin-side up, in the center. Top the fish with a delicate quenelle of the olive and preserved lemon tapenade. Garnish with micro fennel fronds and serve immediately.