Saffron-Braised Sea Bass with...Saffron-Braised Sea Bass with Pine Nut Gremolata

A sophisticated Mediterranean dish featuring pan-seared wild sea bass over aromatic saffron-infused fennel and blistered heirloom tomatoes, finished with a vibrant pine nut and parsley gremolata.

Ingredients

Cooking Instructions

1. 01

   In a small bowl, steep the saffron threads in the white wine for 10 minutes to release the pigment and aroma.

2. 02

   In a wide sauté pan, heat 1 tablespoon of olive oil over medium heat. Add the shaved fennel and a pinch of salt, cooking until translucent.

3. 03

   Pour the saffron-wine mixture over the fennel. Reduce heat to low and simmer gently until the liquid has mostly evaporated and the fennel is tender and golden.

4. 04

   In a separate small skillet, blister the cherry tomatoes with 1 tablespoon of olive oil over high heat until the skins begin to crack. Season with salt and set aside.

5. 05

   Prepare the gremolata by combining the toasted pine nuts, chopped parsley, lemon zest, and minced garlic in a small bowl. Set aside.

6. 06

   Pat the sea bass fillets extremely dry with paper towels. Lightly score the skin and season both sides with salt and white pepper.

7. 07

   Heat the remaining 2 tablespoons of olive oil in a heavy-bottomed non-stick pan over medium-high heat. Place the fish skin-side down, pressing firmly for 30 seconds to ensure a perfectly flat, crispy skin. Cook for 4-5 minutes until the skin is golden.

8. 08

   Flip the fillets carefully and cook for an additional 1-2 minutes on the flesh side until just cooked through. Remove from the pan immediately.

9. 09

   To plate, arrange a bed of saffron fennel in the center of two warmed plates. Place the sea bass on top, surround with the blistered tomatoes, and garnish generously with the pine nut gremolata.