Pan-Seared Wild Sea Bass...Pan-Seared Wild Sea Bass with Saffron-Fennel Purée and Pomegranate-Olive Relish

Crisp-skinned wild sea bass resting on a silky saffron and caramelized fennel purée, elevated by a bright, jewel-toned pomegranate and Kalamata olive relish.

Ingredients

Cooking Instructions

1. 01

   In a heavy-bottomed saucepan over medium heat, warm 15ml of olive oil. Add the shallots and sliced fennel with a pinch of sea salt. Sweat gently for 8–10 minutes without browning until translucent.

2. 02

   Pour in the bloomed saffron mixture and remaining fish stock. Cover and simmer over low heat for 12 minutes until the fennel is completely tender.

3. 03

   Transfer the fennel and reduced cooking liquid to a high-speed blender. Add 20g of cold butter and heavy cream. Blend on high until velvety smooth. Pass through a fine chinoise sieve, season with white pepper, and keep warm.

4. 04

   Prepare the relish: In a small bowl, whisk together the diced Kalamata olives, pomegranate arils, pomegranate molasses, Meyer lemon juice, and 30ml of extra virgin olive oil. Season lightly with fleur de sel and set aside at room temperature.

5. 05

   Lightly score the skin of the sea bass fillets in a criss-cross pattern. Pat the skin completely dry with paper towels and season both sides with sea salt.

6. 06

   Heat a stainless-steel skillet over high heat with the remaining 15ml of olive oil until shimmering. Place the sea bass fillets skin-side down, pressing gently with a fish spatula for 10 seconds to ensure even contact.

7. 07

   Sear skin-side down for 3–4 minutes until golden and crisp. Add the remaining 20g of butter to the pan, flip the fillets, and baste continuously for 1 minute until the flesh is barely opaque in the center.

8. 08

   To plate: Spoon a smooth circle of saffron-fennel purée into the center of warm shallow bowls. Gently place a sea bass fillet skin-side up over the purée. Drizzle the pomegranate-olive relish around the bowl and garnish with reserved fennel fronds.