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

A masterclass in clean eating: pristine, crispy-skinned wild sea bass resting in a vibrant, cold-pressed herb broth with citrus-braised baby fennel.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, bring the vegetable stock, sliced ginger, and bruised lemongrass to a gentle simmer. Cook for 15 minutes to infuse the flavors, then strain and let it cool to room temperature.

2. 02

   Prepare an ice bath. In a pot of boiling salted water, blanch the spinach, parsley, and basil for exactly 15 seconds. Immediately plunge them into the ice bath to preserve the bright green chlorophyll. Drain and squeeze out every drop of excess moisture.

3. 03

   Transfer the blanched greens and the cooled infused vegetable stock to a high-speed blender. Blend on high until completely liquefied. Pass the mixture through a fine-mesh chinois or cheesecloth to yield a silky, vibrant green broth. Season with a touch of white pepper and salt, then keep warm (do not boil, or it will lose its green color).

4. 04

   In a small skillet, place the halved baby fennel, orange juice, star anise, and a splash of water. Cover and simmer over medium-low heat for 10 minutes until the fennel is tender and glazed. Set aside.

5. 05

   Thoroughly pat the sea bass skin dry with paper towels. Lightly score the skin 3 times. Season both sides with a pinch of sea salt.

6. 06

   Heat the avocado oil in a stainless steel or cast-iron skillet over medium-high heat until shimmering. Place the sea bass skin-side down, pressing firmly with a spatula for 30 seconds to ensure even contact. Sear for 4 minutes until the skin is exceptionally crisp and golden. Flip gently and sear the flesh side for 1 minute. Remove and drain on paper towels.

7. 07

   To plate, pour a shallow pool of the warm green chlorophyll broth into the center of two wide, shallow bowls. Place two halves of glazed fennel in the center of each, and elegantly rest the crispy sea bass fillet on top, skin-side up. Garnish with shaved radish and micro-shiso. Serve immediately.