Pan-Seared Wild Mediterranean Sea...Pan-Seared Wild Mediterranean Sea Bass with Saffron-Fennel Emulsion

A masterclass in Mediterranean elegance: perfectly crisped wild sea bass resting on a velvety saffron-infused fennel emulsion, finished with a vibrant herb-olive tapenade and blistered heirloom cherry tomatoes.

Ingredients

Cooking Instructions

1. 01

   Sauté the shallot, garlic, and sliced fennel in 1 tablespoon of olive oil in a saucepan over medium heat until softened and translucent, about 5 minutes without browning.

2. 02

   Add the saffron threads and pour in the white wine. Bring to a simmer and reduce the liquid by half. Pour in the fish stock, bring to a gentle simmer, and cook for 15 minutes until the fennel is completely tender.

3. 03

   Transfer the fennel mixture to a high-speed blender and process until completely smooth. Pass through a fine chinois back into a clean saucepan. Keep warm over low heat; just before serving, whisk in the cold cubed butter one piece at a time off the heat to create a silky, glossy emulsion. Season with a squeeze of lemon juice and white pepper.

4. 04

   In a small bowl, combine the minced Kalamata olives, parsley, dill, lemon zest, 1 tablespoon of lemon juice, and 2 tablespoons of extra virgin olive oil to create the tapenade. Set aside.

5. 05

   Heat 1 tablespoon of olive oil in a small pan over high heat. Add the cherry tomatoes and blister them until the skins just crack and char slightly, about 2 minutes. Remove and set aside.

6. 06

   Pat the sea bass skin thoroughly dry with paper towels. Lightly score the skin in three diagonal lines. Season both sides with fleur de sel. Heat the remaining 1 tablespoon of olive oil in a heavy-bottomed cast-iron skillet over medium-high heat. Place the fish skin-side down, pressing firmly with a fish spatula for 30 seconds to prevent curling. Cook for 4 minutes until the skin is ultra-crisp and golden. Carefully flip and cook for 1 minute more. Remove from pan and drain on paper towels.

7. 07

   To plate, spoon a generous pool of the warm saffron-fennel emulsion onto the center of two shallow bowls. Gently place the sea bass fillet crisp-skin-side up in the center. Top the fish with a delicate quenelle of the olive tapenade. Garnish the plate with the blistered cherry tomatoes and delicate fennel fronds. Serve immediately.