Pan-Seared Mediterranean Seabass with...Pan-Seared Mediterranean Seabass with Charred Fennel Puree and Saffron-Citrus Reduction

Crispy-skinned line-caught seabass paired with velvet-smooth charred fennel puree, a vibrant saffron-orange reduction, and a crisp caper-herb relish.

Ingredients

Cooking Instructions

1. 01

   Bloom the saffron in warm white wine for 10 minutes to extract color and rich aromatic flavor.

2. 02

   In a heavy skillet over high heat, dry-char the sliced fennel bulbs until caramelized and deeply browned at the edges, about 6-8 minutes.

3. 03

   Transfer charred fennel to a small pot with 30ml olive oil and a splash of water. Simmer until tender, then blend in a high-speed blender until silky smooth. Season with fine sea salt and keep warm.

4. 04

   In a small saucepan, sauté diced shallots in 10ml olive oil until translucent. Add the saffron-wine mixture and orange juice. Reduce over medium heat by two-thirds until slightly syrupy.

5. 05

   Remove sauce from heat and emulsify by whisking in cold cubed butter piece by piece. Season with salt and keep warm over a warm water bath.

6. 06

   Score the skin of the seabass fillets lightly in a crosshatch pattern and pat thoroughly dry with paper towels. Season both sides with sea salt.

7. 07

   Heat remaining olive oil in a stainless-steel skillet over medium-high heat. Place fillets skin-side down, pressing gently with a spatula for 10 seconds to ensure skin contact.

8. 08

   Sear skin-side down for 3-4 minutes until golden and crisp. Flip and cook for an additional 1 minute. Remove and rest briefly on paper towels.

9. 09

   To serve, spread a swoosh of charred fennel puree onto warmed plates. Spoon saffron-citrus reduction around the puree, nestle the crispy seabass on top, and garnish with capers, fresh dill, and reserved fennel fronds.