Pan-Seared Wild Sea Bass...Pan-Seared Wild Sea Bass with Saffron-Orange Reduction and Fennel Pollen

A sophisticated Mediterranean masterpiece featuring buttery wild sea bass paired with a vibrant saffron-infused citrus emulsion and a crisp herb gremolata.

Ingredients

Cooking Instructions

1. 01

   Begin the saffron reduction: Place the saffron threads in the orange juice and let them steep for 10 minutes.

2. 02

   In a small saucepan, sauté the minced shallots in a teaspoon of olive oil over low heat until translucent. Pour in the white wine and increase heat to medium, reducing the liquid by half.

3. 03

   Add the saffron-orange juice to the saucepan. Simmer until the liquid has reduced by two-thirds and reached a syrupy consistency. Lower the heat to the minimum and whisk in the cold butter cubes one by one to create a glossy emulsion. Season with a pinch of salt and keep warm (do not boil).

4. 04

   Prepare the sea bass: Pat the skin side extremely dry with paper towels. Season both sides with salt and white pepper, then dust the skin side evenly with the fennel pollen.

5. 05

   Heat a heavy-based cast-iron skillet over medium-high heat with the remaining olive oil. Once the oil is shimmering, place the fish skin-side down. Press down gently with a spatula for 30 seconds to ensure even contact.

6. 06

   Sear the fish for 4-5 minutes until the skin is golden and crisp. Carefully flip the fillets and cook for another 60-90 seconds until the flesh is just opaque and flakes easily.

7. 07

   In a small bowl, toss the chopped parsley with the lemon zest and a drop of olive oil to create a fresh gremolata.

8. 08

   Plating: Spoon the saffron-orange reduction onto the center of two warmed plates. Place the sea bass fillets on top, skin-side up. Garnish with the lemon-parsley gremolata and a final sprinkle of Maldon salt.