Pan-Seared Wild Branzino with...Pan-Seared Wild Branzino with Saffron-Infused Fennel Puree

Name: Pan-Seared Wild Branzino with Saffron-Infused Fennel Puree
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 2
Ingredients: 2 (6oz) skin-on wild branzino fillets, scaled and pin-boned; 1 large fennel bulb, thinly sliced, fronds reserved for garnish; 1/4 tsp high-quality saffron threads, toasted and crushed; 120ml heavy cream or high-fat coconut milk; 10 heirloom cherry tomatoes; 150ml premium extra virgin olive oil; 2 garlic cloves, one smashed and one finely minced; 2 tbsp freshly squeezed lemon juice; 1 tbsp fresh oregano, finely chopped; Maldon sea salt and white pepper to taste

🍴

Cuisine

Mediterranean

👥

Servings

⏱

Prep Time

25 mins

🍳

Cook Time

35 mins

⭐

Difficulty

Medium

A refined Mediterranean masterpiece featuring crisp-skinned sea bass resting on a velvet saffron-fennel cream, accented by herb-infused tomato confit and a vibrant salmoriglio drizzle.

MediterraneanMedium

Ingredients

•2 (6oz) skin-on wild branzino fillets, scaled and pin-boned

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

•1/4 tsp high-quality saffron threads, toasted and crushed

•120ml heavy cream or high-fat coconut milk

•10 heirloom cherry tomatoes

•150ml premium extra virgin olive oil

•2 garlic cloves, one smashed and one finely minced

•2 tbsp freshly squeezed lemon juice

•1 tbsp fresh oregano, finely chopped

•Maldon sea salt and white pepper to taste

Cooking Instructions

01
In a small saucepan, submerge cherry tomatoes and the smashed garlic clove in 100ml of olive oil. Heat over very low flame (confit) for 20 minutes until the skins just begin to burst. Set aside.
02
Sauté the sliced fennel in a tablespoon of oil until translucent. Add the saffron and heavy cream. Simmer over medium-low heat for 12 minutes until the fennel is completely soft.
03
Transfer the fennel mixture to a high-speed blender. Process until silky smooth. Season with white pepper and a touch of salt. Keep warm.
04
Prepare the Salmoriglio: Whisk the remaining 50ml olive oil with lemon juice, minced garlic, and fresh oregano. Season with a pinch of salt.
05
Pat the branzino fillets completely dry with paper towels. Score the skin lightly. Season with salt.
06
Heat a heavy cast-iron skillet over medium-high heat with a dash of the tomato confit oil. Place fish skin-side down, pressing firmly for 30 seconds to prevent curling. Sear for 3-4 minutes until the skin is golden and glass-shatter crisp.
07
Flip the fish and cook for only 30-45 seconds on the flesh side. Remove from heat immediately.
08
Plating: Spread a generous circle of saffron fennel puree on each plate. Place the branzino fillet on top, skin-side up. Arrange 5 confit tomatoes around the fish. Drizzle with the Salmoriglio and garnish with reserved fennel fronds.

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