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Pan-Seared Mediterranean Branzino with...Pan-Seared Mediterranean Branzino with Saffron-Fennel Confit and Citrus-Herb Emulsion

Name: Pan-Seared Mediterranean Branzino with Saffron-Fennel Confit and Citrus-Herb Emulsion
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 2 wild branzino fillets, skin-on and pin-boned; 1 large fennel bulb, thinly sliced; 1/2 cup extra virgin olive oil; 1 generous pinch of saffron threads; 2 garlic cloves, gently smashed; 1 strip of fresh orange peel; 1/4 cup fresh orange juice; 1 tbsp fresh lemon juice; 1 small shallot, finely minced; 4 tbsp cold unsalted butter, cubed; 1 tbsp fresh dill, finely chopped; 1 tbsp fresh flat-leaf parsley, finely chopped; 2 tbsp pine nuts, toasted and chopped; 1 tsp lemon zest; 1/4 cup microgreens for garnish; Fine sea salt to taste

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Cuisine

Mediterranean

👥

Servings

⏱

Prep Time

25 mins

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Cook Time

35 mins

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Difficulty

Hard

Crispy-skinned wild branzino served over a delicate, slow-cooked saffron and fennel confit, finished with a bright citrus-herb emulsion and toasted pine nut gremolata.

MediterraneanHard

Ingredients

•2 wild branzino fillets, skin-on and pin-boned

•1 large fennel bulb, thinly sliced

•1/2 cup extra virgin olive oil

•1 generous pinch of saffron threads

•2 garlic cloves, gently smashed

•1 strip of fresh orange peel

•1/4 cup fresh orange juice

•1 tbsp fresh lemon juice

•1 small shallot, finely minced

•4 tbsp cold unsalted butter, cubed

•1 tbsp fresh dill, finely chopped

•1 tbsp fresh flat-leaf parsley, finely chopped

•2 tbsp pine nuts, toasted and chopped

•1 tsp lemon zest

•1/4 cup microgreens for garnish

•Fine sea salt to taste

Cooking Instructions

01
Prepare the fennel confit: In a small saucepan, combine the sliced fennel, extra virgin olive oil, saffron threads, smashed garlic, and orange peel. Simmer gently over very low heat for 25 minutes until the fennel is meltingly tender. Season with a pinch of sea salt, remove from heat, and keep warm.
02
Make the citrus emulsion: In a separate small saucepan, simmer the orange juice, lemon juice, and minced shallot over medium heat until reduced by half. Reduce the heat to low and whisk in the cold, cubed butter one piece at a time to create a glossy, stable emulsion. Stir in the chopped dill and parsley, season with salt, and keep warm off the heat.
03
Prep the fish: Lightly score the skin of the branzino fillets with a sharp knife in 3 vertical lines (this prevents the fish from curling). Pat the skin completely dry with paper towels and season both sides with fine sea salt.
04
Sear the fish: Heat 1 tablespoon of the olive oil from the fennel confit in a stainless steel or cast-iron skillet over medium-high heat. Once shimmering, place the branzino fillets skin-side down. Press down gently with a fish spatula for 30 seconds to ensure even skin-to-pan contact.
05
Finish cooking: Sear for 3 to 4 minutes until the skin is golden brown and extremely crispy. Carefully flip the fillets and cook on the flesh side for just 1 minute. Remove from the pan immediately.
06
Plate and garnish: Spoon a generous bed of the warm saffron-fennel confit in the center of two warmed shallow bowls. Place a branzino fillet on top, skin-side up. Spoon the citrus-herb emulsion around the plate. Garnish the fish with toasted pine nuts, lemon zest, and fresh microgreens.

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