Saffron-Infused Branzino with Fregola...Saffron-Infused Branzino with Fregola Sarda and Preserved Lemon Gremolata

A vibrant coastal dish featuring crispy-skinned Branzino fillets over a bed of golden saffron-scented Sardinian pearls, finished with the bright acidity of preserved lemon.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, bring the vegetable stock and saffron threads to a gentle simmer. Add the fregola sarda and cook until al dente, about 12-14 minutes. Drain any excess liquid and keep warm.

2. 02

   Heat 1 tbsp of olive oil in a skillet over medium-high heat. Add the halved artichokes and sear until golden brown and tender. Remove from heat and set aside.

3. 03

   In a small bowl, combine the minced preserved lemon, parsley, toasted pine nuts, and half of the minced garlic to create the gremolata.

4. 04

   Pat the branzino fillets completely dry with paper towels. Season the flesh side with sea salt and white pepper.

5. 05

   Heat the remaining 2 tbsp of olive oil in a heavy-bottomed or non-stick pan over medium-high heat. Place the fillets skin-side down, pressing firmly with a spatula for 30 seconds to ensure even contact.

6. 06

   Cook the fish skin-side down for 4-5 minutes until the skin is golden and crisp. Carefully flip and cook for an additional 60 seconds.

7. 07

   Toss the warm fregola with the seared artichokes and the remaining garlic. Adjust seasoning with salt if necessary.

8. 08

   Divide the fregola mixture between two plates. Top each with a branzino fillet, skin-side up, and finish with a generous spoonful of the preserved lemon gremolata.