Pan-Seared Wild Sea Bass...Pan-Seared Wild Sea Bass with Saffron-Fennel Puree and Artichoke Barigoule

A masterclass in Mediterranean elegance: crisp-skinned sea bass served over a silky saffron-infused fennel cream, complemented by tender braised baby artichokes and a toasted pine nut gremolata.

Ingredients

Cooking Instructions

1. 01

   For the Saffron-Fennel Puree: In a small pot, sauté half the minced shallots and one sliced fennel bulb in olive oil until translucent. Add the saffron threads and heavy cream. Simmer on low heat for 15 minutes until fennel is very soft. Transfer to a high-speed blender and process until completely smooth. Season with sea salt and keep warm.

2. 02

   For the Artichoke Barigoule: In a separate pan, sauté the remaining shallots, garlic, and the remaining sliced fennel. Add the halved artichokes. Deglaze with white wine and reduce by half. Add a splash of water or vegetable stock to barely cover the artichokes, cover with a lid, and braise for 12 minutes until tender.

3. 03

   For the Gremolata: In a small bowl, combine the toasted pine nuts, finely chopped basil, lemon zest, and a tablespoon of extra virgin olive oil. Mix well and set aside.

4. 04

   For the Sea Bass: Lightly score the skin of the fish fillets. Season with sea salt. In a non-stick pan over medium-high heat, add olive oil. Place the fish skin-side down, pressing firmly for 30 seconds to ensure even contact. Cook for 4-5 minutes until the skin is golden and ultra-crisp. Flip and cook for just 45 seconds on the flesh side. Finish with a squeeze of lemon juice.

5. 05

   Plating: Spoon a generous circle of the saffron-fennel puree in the center of a warmed plate. Arrange the braised artichokes around the puree. Place the sea bass fillet, skin-side up, on top. Garnish with the pine nut gremolata and a few fennel fronds.