Pan-Seared Wild Sea Bass...Pan-Seared Wild Sea Bass with Watercress-Nettle Emulsion

An elegant, nutrient-dense masterpiece featuring crispy-skinned sea bass set over a vibrant, peppery green emulsion, complemented by a refreshing apple-fennel salad.

Ingredients

Cooking Instructions

1. 01

   For the green emulsion, blanch the watercress and baby spinach in a pot of boiling salted water for 30 seconds. Immediately transfer to an ice bath to shock and preserve the vibrant green color.

2. 02

   Drain the blanched greens and squeeze out excess water. Blend in a high-speed blender with 1 tablespoon of lemon juice, 1 tablespoon of olive oil, a pinch of salt, and 1-2 tablespoons of ice water until perfectly smooth. Strain through a fine-mesh chinois and set aside.

3. 03

   In a small bowl, toss the shaved fennel and julienned Granny Smith apple with the remaining tablespoon of lemon juice, a drizzle of olive oil, and a pinch of fleur de sel. Set aside.

4. 04

   Pat the sea bass skin completely dry with paper towels. Season both sides with flaky sea salt. Heat the remaining tablespoon of olive oil in a non-stick skillet over medium-high heat.

5. 05

   Place the fish fillets skin-side down in the hot pan. Press down gently with a fish spatula for 30 seconds to ensure even contact. Sear for 4 minutes until the skin is exceptionally crisp and golden.

6. 06

   Flip the fillets gently and cook on the flesh side for an additional 1 to 2 minutes, depending on thickness, until just opaque throughout. Remove from the heat.

7. 07

   To plate, spoon a generous pool of the warm green emulsion onto the center of each shallow bowl. Place the sea bass fillet, skin-side up, in the center. Nest some of the fennel-apple salad on top, sprinkle with toasted hemp seeds, and garnish with microgreens.