Pan-Seared Mediterranean Seabass with...Pan-Seared Mediterranean Seabass with Saffron-Fennel Purée & Citrus-Herb Oil

A Michelin-star calibre dish featuring crisp-skinned wild seabass resting on a silky, saffron-infused fennel purée, finished with vibrant citrus-herb oil and crispy capers.

Ingredients

Cooking Instructions

1. 01

   In a small bowl, steep the saffron threads in 2 tablespoons of warm water for 10 minutes to release their aroma and deep golden hue.

2. 02

   To make the purée, melt 30g of butter in a medium saucepan over medium heat. Add the sliced fennel and sauté for 5 minutes until softened but not colored. Pour in the heavy cream and saffron water (with threads). Cover and simmer gently for 12-15 minutes until the fennel is completely tender. Transfer to a high-speed blender and process until completely smooth. Season with sea salt and white pepper; keep warm.

3. 03

   In a small bowl, whisk 50ml of extra virgin olive oil, lemon juice, lemon zest, chopped dill, and parsley to create the citrus-herb oil. Season with a pinch of salt and set aside.

4. 04

   Heat 10ml of olive oil in a pan over high heat. Add the cherry tomatoes on the vine and blister them for 2-3 minutes until the skins slightly crack and char. Remove and set aside.

5. 05

   In the same pan, add another 10ml of olive oil and fry the capers over medium-high heat for 2 minutes until they bloom and become crispy. Drain on paper towels.

6. 06

   Score the skin of the seabass fillets lightly with a sharp knife and pat dry with paper towels. Season both sides with sea salt. Heat the remaining olive oil and butter in a non-stick skillet over medium-high heat. Place the fillets skin-side down, pressing gently with a spatula for 30 seconds to prevent curling. Cook for 3-4 minutes until the skin is exceptionally crispy, then flip and cook for an additional 1 minute. Remove from heat.

7. 07

   To plate, spoon a generous pool of saffron-fennel purée onto the center of each plate. Place a seabass fillet skin-side up on top of the purée. Arrange the blistered vine tomatoes alongside. Drizzle the vibrant citrus-herb oil around the plate and scatter crispy capers and reserved fennel fronds over the fish.