Pan-Seared Sea Bass with...Pan-Seared Sea Bass with Saffron Fennel, Smoked Eggplant Purée, and Kalamata Crumb

Crispy-skinned wild sea bass resting on a velvety charred eggplant purée, paired with delicate saffron-steeped fennel ribbons and a savory black olive soil.

Ingredients

Cooking Instructions

1. 01

   Prepare the Kalamata olive soil by dehydrating the olives in an oven at 100°C (210°F) for 90 minutes. Pulse the dried olives in a food processor with toasted panko and 10ml olive oil until a texture resembling dark soil is achieved.

2. 02

   In a small saucepan, bring white wine vinegar, 60ml water, caster sugar, and saffron threads to a gentle simmer until the sugar dissolves and the liquid turns a vibrant golden yellow. Pour the warm pickling liquor over the shaved fennel and set aside to steep for 30 minutes.

3. 03

   Char the whole eggplants directly over an open gas flame or high broiler, turning frequently until completely blackened and soft (approx. 15 minutes). Transfer to a bowl, cover with film for 10 minutes, then scoop out the flesh, discarding the charred skin.

4. 04

   Drain the eggplant flesh in a fine mesh sieve for 5 minutes. Blend the warm flesh in a high-speed blender with tahini, garlic, lemon juice, and 40ml extra virgin olive oil until silky and emulsion-like. Season with sea salt and keep warm.

5. 05

   Lightly score the skin of the sea bass fillets and pat completely dry. Season skin side with fine sea salt.

6. 06

   Heat 30ml olive oil in a heavy stainless steel skillet over medium-high heat. Place fish fillets skin-side down, holding each down with a fish spatula for 10 seconds to prevent curling. Cook skin-side down for 3-4 minutes until ultra-crisp.

7. 07

   Flip the fish gently and finish cooking on the flesh side for just 45 to 60 seconds until translucent inside. Remove from heat immediately.

8. 08

   To plate: Draw a generous swoosh of smoked eggplant purée across warm plates. Sprinkle a line of Kalamata olive soil along the purée. Place the sea bass fillet skin-side up, top with drained saffron fennel ribbons, and garnish with fresh reserved fennel fronds.