Pan-Seared Sea Bass with...Pan-Seared Sea Bass with Saffron-Lemongrass Broth & Citrus-Fennel Salad

Crisp-skinned wild sea bass served over a vibrant, aromatic saffron and lemongrass infusion, topped with a shaved fennel and citrus-herb salad. A masterclass in light, clean, and elevated coastal dining.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, combine the vegetable stock, bruised lemongrass, sliced ginger, and saffron threads. Bring to a gentle simmer over medium heat, then reduce to low and let infuse for 15 minutes. Strain the broth through a fine-mesh sieve, discard solids, season with a tiny pinch of salt, and keep warm.

2. 02

   In a small bowl, gently toss the shaved fennel, blood orange segments, grapefruit segments, torn tarragon, and mint with 1/2 tablespoon of extra virgin olive oil and a pinch of fleur de sel. Set aside to let the flavors marry.

3. 03

   Pat the sea bass fillets completely dry with paper towels (moisture is the enemy of crispy skin). Lightly score the skin of the fish with a sharp knife and season both sides with sea salt.

4. 04

   Heat the remaining 1 tablespoon of olive oil in a stainless steel or cast-iron skillet over medium-high heat until shimmering. Place the sea bass fillets in the pan skin-side down, pressing gently with a fish spatula for 30 seconds to prevent curling.

5. 05

   Reduce the heat to medium and cook undisturbed for 4 to 5 minutes, until the skin is golden and exceptionally crispy. Carefully flip the fillets and cook for another 1 to 2 minutes, until the fish is just translucent in the center.

6. 06

   To serve, pour a pool of the warm, aromatic saffron-lemongrass broth into the bottom of two shallow rimmed bowls. Place a sea bass fillet in the center, skin-side up. Gracefully drape the shaved fennel and citrus salad over the fish, and garnish with reserved fennel fronds.