Pan-Seared Mediterranean Branzino with...Pan-Seared Mediterranean Branzino with Saffron-Fennel Purée & Herb-Olive Oil

Crispy-skinned wild branzino served over a silky, saffron-infused fennel purée, accompanied by blistered heirloom cherry tomatoes and a vibrant Kalamata-basil oil.

Ingredients

Cooking Instructions

1. 01

   To make the purée, melt 20g of butter in a saucepan over medium heat. Add the sliced fennel and smashed garlic, sweating them without color until soft and translucent, about 8 minutes.

2. 02

   Add the saffron threads and heavy cream to the fennel. Simmer gently for 10 minutes until the fennel is completely tender and the cream has reduced by half. Transfer to a high-speed blender and process until completely smooth. Season with sea salt and white pepper, then pass through a fine-mesh chinois. Keep warm.

3. 03

   For the Kalamata-basil oil, blanch the basil leaves in boiling water for 5 seconds, then immediately shock in ice water. Squeeze out all excess moisture. Blend the blanched basil with the extra virgin olive oil until bright green and emulsified. Strain through a coffee filter, then gently fold in the finely chopped Kalamata olives and lemon juice. Season with a touch of salt.

4. 04

   Heat 1 tablespoon of olive oil in a small pan over high heat. Toss in the cherry tomatoes and blister for 3 minutes until the skins begin to crack and caramelize slightly. Remove from heat and season with flaky sea salt.

5. 05

   Pat the branzino fillets thoroughly dry with paper towels. Lightly score the skin with a sharp knife to prevent curling. Season both sides with sea salt. Heat a stainless steel or cast-iron skillet over medium-high heat with 1 tablespoon of olive oil.

6. 06

   Place the fish fillets skin-side down in the hot skillet, pressing gently with a fish spatula for 30 seconds to ensure even contact. Cook for 3 to 4 minutes until the skin is golden and shatteringly crisp. Flip the fish, add the remaining 30g of butter to the pan, and baste the skin for 1 minute. Remove fish from the pan immediately.

7. 07

   To plate, spoon a generous pool of the saffron-fennel purée onto the center of two warmed plates. Rest a branzino fillet, skin-side up, on top of the purée. Arrange the blistered tomatoes around the fish, and drizzle the Kalamata-basil oil elegantly around the plate. Garnish with micro-basil if desired and serve immediately.