Pan-Seared Loup de Mer...Pan-Seared Loup de Mer with Saffron-Fennel Silk & Charred Artichokes

An exquisite Mediterranean masterpiece featuring crispy skin-on wild sea bass served over a vibrant saffron-infused fennel puree, complimented by blistered baby artichokes and a crisp pine nut gremolata.

Ingredients

Cooking Instructions

1. 01

   Preheat oven to 180°C (350°F). Arrange cherry tomatoes on a baking sheet, drizzle with 1 tbsp olive oil, season with sea salt, and roast for 12 minutes until slightly burst.

2. 02

   For the Saffron-Fennel Silk: Melt 10g butter in a saucepan over medium heat. Sweat minced shallots and sliced fennel until soft (approx. 10 minutes) without browning. Add steeped saffron with its liquid and simmer for 3 minutes. Transfer to a high-speed blender, add 20g chilled butter, and process until velvet-smooth. Season to taste and pass through a fine-mesh chinois.

3. 03

   For the Charred Artichokes: Heat 2 tbsp olive oil in a cast-iron skillet over medium-high heat. Place trimmed baby artichokes cut-side down and sear for 4–5 minutes until deeply caramelized. Lower heat, add a splash of water, cover, and steam until tender (about 6 mins).

4. 04

   For the Gremolata: In a small bowl, combine toasted pine nuts, capers, chopped parsley, Meyer lemon zest, and 2 tbsp extra virgin olive oil. Mix gently to form a textured condiment.

5. 05

   Score the skin of the sea bass fillets finely. Season both sides with salt and white pepper. Heat remaining olive oil in a heavy stainless-steel pan until shimmering. Place fillets skin-side down, pressing gently with a spatula for 10 seconds to ensure full contact.

6. 06

   Sear the sea bass for 3-4 minutes until the skin is golden and ultra-crisp. Add the remaining 10g butter to the pan, flip fillets delicately, and baste for 1 minute until barely opaque.

7. 07

   Assembly: Spoon a warm swirl of Saffron-Fennel Silk across each warmed plate. Nest the crisp sea bass fillet alongside two charred artichoke halves and roasted tomatoes. Spoon pine nut gremolata over the fish and finish with Meyer lemon supremes and reserved fennel fronds.