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Pan-Seared Wild Branzino with...Pan-Seared Wild Branzino with Saffron-Fennel Purée and Citrus Salsa Verde

Name: Pan-Seared Wild Branzino with Saffron-Fennel Purée and Citrus Salsa Verde
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 2 wild Branzino fillets (skin-on, scaled, and pin-boned, approx. 150g each); 1 large fennel bulb, thinly sliced (fronds reserved for garnish); 1/2 tsp saffron threads; 1/2 cup heavy cream; 1 tbsp unsalted butter; 6 tbsp premium extra virgin olive oil, divided; 1/2 cup fresh flat-leaf parsley, finely chopped; 1/4 cup fresh mint leaves, finely chopped; 1 tbsp nonpareil capers, drained and chopped; 1 small shallot, finely minced; Zest and juice of 1/2 organic lemon; 1/2 orange, segmented and finely diced; Fleur de sel and freshly cracked white pepper to taste

🍴

Cuisine

Mediterranean

👥

Servings

⏱

Prep Time

30 mins

🍳

Cook Time

25 mins

⭐

Difficulty

Medium

Crisp skin-on wild Mediterranean sea bass served over a velvety, saffron-infused fennel purée, brightened by a vibrant citrus and fresh herb salsa verde.

MediterraneanMedium

Ingredients

•2 wild Branzino fillets (skin-on, scaled, and pin-boned, approx. 150g each)

•1 large fennel bulb, thinly sliced (fronds reserved for garnish)

•1/2 tsp saffron threads

•1/2 cup heavy cream

•1 tbsp unsalted butter

•6 tbsp premium extra virgin olive oil, divided

•1/2 cup fresh flat-leaf parsley, finely chopped

•1/4 cup fresh mint leaves, finely chopped

•1 tbsp nonpareil capers, drained and chopped

•1 small shallot, finely minced

•Zest and juice of 1/2 organic lemon

•1/2 orange, segmented and finely diced

•Fleur de sel and freshly cracked white pepper to taste

Cooking Instructions

01
To prepare the saffron-fennel purée, heat 1 tablespoon of olive oil and the butter in a medium saucepan over medium heat. Add the sliced fennel and sauté for 5 minutes until softened but not colored.
02
Add the heavy cream and saffron threads to the saucepan. Reduce heat to low, cover, and simmer gently for 12-15 minutes, or until the fennel is completely tender. Transfer to a high-speed blender and process until completely smooth and velvety. Season with salt and white pepper, then pass through a fine-mesh chinois. Keep warm.
03
For the Citrus Salsa Verde, combine the chopped parsley, mint, capers, minced shallots, lemon zest, lemon juice, and diced orange segments in a small bowl. Stir in 4 tablespoons of premium extra virgin olive oil and season with a pinch of Fleur de sel. Set aside.
04
Pat the Branzino fillets completely dry with paper towels. Lightly score the skin of each fillet 3-4 times with a very sharp knife to prevent curling. Season both sides with salt.
05
Heat the remaining 1 tablespoon of olive oil in a non-stick skillet over medium-high heat. Once hot, place the fillets skin-side down, pressing gently with a spatula for 30 seconds to ensure even skin contact. Sear for 3-4 minutes until the skin is incredibly crispy and the flesh is cooked 80% through.
06
Flip the fillets carefully and cook the flesh side for just 30 seconds. Remove from heat immediately.
07
To plate, spoon a generous pool of the warm saffron-fennel purée onto the center of each pre-warmed plate. Place a Branzino fillet, skin-side up, over the purée. Spoon the Citrus Salsa Verde elegantly around the plate, garnish with reserved fennel fronds, and finish with a sprinkle of Fleur de sel.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023