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Pan-Seared Wild Sea Bass...Pan-Seared Wild Sea Bass with Saffron-Fennel Purée and Citrus-Herb Salsa Verde

Name: Pan-Seared Wild Sea Bass with Saffron-Fennel Purée and Citrus-Herb Salsa Verde
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 4 skin-on wild sea bass fillets (approx. 150g each), scaled and scored; 80 ml premium cold-pressed extra virgin olive oil, divided; 1 tsp flaky sea salt (like Maldon); 2 medium fennel bulbs, thinly sliced, fronds reserved for garnish; 2 shallots, finely sliced; 2 garlic cloves, crushed; 2 tbsp unsalted butter; 150 ml organic vegetable stock; 50 ml heavy cream; 1 generous pinch of high-quality saffron threads; 1 cup fresh flat-leaf parsley leaves, finely chopped; 1/2 cup fresh mint leaves, finely chopped; 1 tbsp baby capers, drained and rinsed; 1 tbsp finely minced preserved lemon peel; 2 tbsp fresh lemon juice

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Cuisine

Mediterranean

👥

Servings

⏱

Prep Time

30 mins

🍳

Cook Time

25 mins

⭐

Difficulty

Medium

Crisp-skinned wild sea bass resting on a velvety, saffron-infused fennel purée, brightened with a vibrant hand-chopped Mediterranean salsa verde and a touch of cold-pressed olive oil.

MediterraneanMedium

Ingredients

•4 skin-on wild sea bass fillets (approx. 150g each), scaled and scored

•80 ml premium cold-pressed extra virgin olive oil, divided

•1 tsp flaky sea salt (like Maldon)

•2 medium fennel bulbs, thinly sliced, fronds reserved for garnish

•2 shallots, finely sliced

•2 garlic cloves, crushed

•2 tbsp unsalted butter

•150 ml organic vegetable stock

•50 ml heavy cream

•1 generous pinch of high-quality saffron threads

•1 cup fresh flat-leaf parsley leaves, finely chopped

•1/2 cup fresh mint leaves, finely chopped

•1 tbsp baby capers, drained and rinsed

•1 tbsp finely minced preserved lemon peel

•2 tbsp fresh lemon juice

Cooking Instructions

01
To prepare the purée, melt the butter in a medium saucepan over medium-low heat. Add the sliced shallots, garlic, and fennel. Sweat gently for 8-10 minutes without browning until softened.
02
Add the saffron threads, vegetable stock, and heavy cream to the saucepan. Bring to a gentle simmer, cover, and cook for 12-15 minutes until the fennel is completely tender.
03
While the fennel cooks, prepare the salsa verde. In a small bowl, combine the finely chopped parsley, mint, capers, preserved lemon, lemon juice, and 60 ml of extra virgin olive oil. Mix well and season with a pinch of salt to taste. Set aside.
04
Transfer the tender fennel mixture to a high-speed blender. Blend on high until completely smooth and velvety. Season with fine sea salt to taste. Pass through a fine-mesh chinois or sieve for an ultra-fine texture. Keep warm.
05
Pat the sea bass fillets completely dry with paper towels. Season the skin generously with flaky sea salt. Heat the remaining 20 ml of olive oil in a large non-stick skillet over medium-high heat.
06
Place the fish fillets skin-side down in the hot skillet, pressing down gently with a spatula for 30 seconds to ensure even skin contact. Cook for 4 minutes until the skin is golden and ultra-crisp.
07
Flip the fillets and cook for 1 minute on the flesh side just to finish. Remove from heat immediately.
08
To plate, spoon a pool of the warm saffron-fennel purée onto the center of four warmed plates. Place a sea bass fillet, skin-side up, on top of the purée. Drizzle the citrus-herb salsa verde around the plate and garnish with the 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