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Pan-Seared Branzino with Saffron-Fennel...Pan-Seared Branzino with Saffron-Fennel Purée and Citrus-Caper Emulsion

Name: Pan-Seared Branzino with Saffron-Fennel Purée and Citrus-Caper Emulsion
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 2 skin-on Branzino fillets (approx. 150g each); 1 large fennel bulb, roughly chopped; 1 generous pinch of high-quality saffron threads; 100 ml heavy cream; 30 g unsalted butter; 100 g broccolini, trimmed; 60 ml premium extra virgin olive oil, divided; 30 ml fresh Meyer lemon juice; 15 g baby capers, drained and finely chopped; 5 g fresh dill, finely chopped; 5 g fresh flat-leaf parsley, finely chopped; 1 garlic clove, minced; Flaky sea salt and freshly ground white pepper to taste

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Cuisine

Mediterranean

👥

Servings

⏱

Prep Time

20 mins

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Cook Time

25 mins

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Difficulty

Medium

Crispy skin-on Mediterranean sea bass resting on a velvety, saffron-infused fennel purée, finished with a bright, zesty citrus-caper emulsion and charred broccolini.

MediterraneanMedium

Ingredients

•2 skin-on Branzino fillets (approx. 150g each)

•1 large fennel bulb, roughly chopped

•1 generous pinch of high-quality saffron threads

•100 ml heavy cream

•30 g unsalted butter

•100 g broccolini, trimmed

•60 ml premium extra virgin olive oil, divided

•30 ml fresh Meyer lemon juice

•15 g baby capers, drained and finely chopped

•5 g fresh dill, finely chopped

•5 g fresh flat-leaf parsley, finely chopped

•1 garlic clove, minced

•Flaky sea salt and freshly ground white pepper to taste

Cooking Instructions

01
To make the purée, combine the chopped fennel, heavy cream, butter, and saffron threads in a small saucepan over medium-low heat. Simmer gently until the fennel is completely fork-tender, about 15 minutes.
02
Transfer the fennel mixture to a high-speed blender and process until completely smooth and velvety. Season with sea salt and white pepper to taste. Pass through a fine-mesh chinois sieve for an ultra-refined texture, and keep warm.
03
Toss the broccolini with 15 ml of olive oil, minced garlic, and a pinch of salt. Sear in a hot cast-iron skillet for 4-5 minutes, turning occasionally, until nicely charred but still retaining a tender-crisp bite. Set aside.
04
Prepare the citrus-caper emulsion by whisking the Meyer lemon juice, chopped capers, dill, and parsley in a small bowl. Slowly drizzle in 30 ml of extra virgin olive oil while whisking vigorously to form a light emulsion. Season with salt to taste.
05
Pat the branzino skin completely dry with paper towels. Lightly score the skin with a sharp knife and season both sides with sea salt. Heat the remaining 15 ml of olive oil in a non-stick skillet over medium-high heat.
06
Place the fish fillets skin-side down in the pan, pressing gently with a spatula for 30 seconds to prevent curling. Sear for 3-4 minutes until the skin is exceptionally crisp and golden. Flip gently and cook for an additional 1 minute on the flesh side.
07
To plate, spoon a generous pool of saffron-fennel purée onto the center of each warmed plate. Arrange the charred broccolini on top, then gently rest the branzino fillet, skin-side up, over the vegetables. Spoon the citrus-caper emulsion around the plate and serve immediately.

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