Pan-Seared Wild Branzino with...Pan-Seared Wild Branzino with Saffron-Fennel Bouillon & Charred Citrus Oil

Crispy-skinned wild Mediterranean sea bass served over a delicate, saffron-perfumed fennel and tomato broth, finished with a bright charred lemon-herb oil.

Ingredients

Cooking Instructions

1. 01

   To make the charred citrus oil, place the lemon half face-down in a dry, smoking-hot cast-iron skillet until deeply charred. Cool slightly, squeeze the juice, and blend it with 50ml of extra virgin olive oil, dill, and parsley until vibrant green. Strain through a fine-mesh sieve lined with cheesecloth; set aside.

2. 02

   In a medium saucepan, heat 15ml of olive oil over medium-low heat. Sweat the minced shallots, sliced garlic, and shaved fennel until translucent and fragrant, taking care not to color them (approx. 5 minutes).

3. 03

   Add the saffron threads to the saucepan, then deglaze with the dry white wine. Simmer until the liquid has reduced by half.

4. 04

   Pour in the fish stock and add the halved cherry tomatoes. Bring to a gentle simmer and let infuse for 12 minutes to integrate the delicate flavors.

5. 05

   Remove the broth from the heat. Whisk in the cold cubed butter one piece at a time to emulsify and create a glossy, rich bouillon. Season with fleur de sel to taste and keep warm.

6. 06

   Pat the branzino skin thoroughly dry with paper towels. Lightly score the skin in a shallow diamond pattern to prevent buckling. Season both sides with fleur de sel and white pepper.

7. 07

   Heat the remaining 10ml of olive oil in a heavy-bottomed skillet over high heat. Once shimmering, place the fish fillets skin-side down. Press gently with a fish spatula for 30 seconds to ensure even skin-to-pan contact. Lower heat to medium-high and sear for 3-4 minutes until the skin is exceptionally crisp and golden.

8. 08

   Carefully flip the fillets and kiss the flesh side in the hot pan for just 45 seconds. Remove from heat immediately.

9. 09

   To plate, ladle the warm saffron-fennel bouillon and tomatoes into shallow bowls. Place a crispy-skinned branzino fillet in the center, skin-side up. Drizzle the charred citrus oil around the broth, and garnish with reserved fennel fronds.