Pan-Seared Wild Sea Bass...Pan-Seared Wild Sea Bass in Chlorophyll-Herb Broth

A stunning, nutrient-dense masterpiece featuring crispy-skinned sea bass nestled in a vibrant, cold-pressed herb elixir, accompanied by charred Romanesco and shaved heirloom radishes.

Ingredients

Cooking Instructions

1. 01

   Blanch the spinach, parsley, mint, and dill in a pot of boiling salted water for 15 seconds, then shock immediately in ice water to lock in the vibrant green chlorophyll pigment.

2. 02

   Squeeze all excess water from the blanched greens. Transfer them to a high-speed blender with the vegetable stock and lemon juice. Blend on high until completely liquefied, then pass through a fine-mesh chinois. Season with a pinch of sea salt and keep warm over low heat (do not boil).

3. 03

   Heat half a tablespoon of olive oil in a pan over medium-high heat. Sear the Romanesco florets until lightly charred and tender-critp, about 4 minutes. Remove and set aside.

4. 04

   Thoroughly pat the sea bass skin dry with paper towels. Season both sides with flaky sea salt and white pepper.

5. 05

   Heat the remaining olive oil in a non-stick skillet over medium-high heat. Place the sea bass skin-side down, pressing gently with a spatula for 30 seconds to ensure even contact. Cook for 4 minutes until the skin is incredibly crisp.

6. 06

   Flip the fish gently and cook for an additional 1-2 minutes on the flesh side until just translucent in the center. Remove from heat.

7. 07

   To plate, ladle the warm green herb broth into the bottom of two shallow bowls. Artfully arrange the charred Romanesco, shaved fennel, and radish slices in the center.

8. 08

   Rest the crispy sea bass fillet on top of the vegetables. Garnish with fennel fronds, toasted pumpkin seeds, and a light drizzle of raw extra virgin olive oil.