Saffron-Infused Sea Bass with...Saffron-Infused Sea Bass with Fennel Velouté and Sicilian Salmoriglio

Crispy-skinned wild sea bass served over a silky saffron and fennel purée, finished with blistered heirloom tomatoes and a vibrant herb-infused Salmoriglio oil.

Ingredients

Cooking Instructions

1. 01

   For the Fennel Velouté: In a small saucepan, sauté minced shallots and sliced fennel in olive oil over medium heat until softened. Deglaze with white wine and reduce by half. Add the saffron threads and cream; simmer for 8 minutes. Transfer to a high-speed blender and process until completely smooth. Season with salt and white pepper, then keep warm.

2. 02

   For the Salmoriglio Oil: In a small bowl, whisk together 60ml olive oil, lemon juice, lemon zest, chopped parsley, and oregano. Set aside to infuse at room temperature to allow the herbal aromatics to develop.

3. 03

   For the Tomatoes: Heat a small skillet with a touch of oil. Toss in the cherry tomatoes and cook over high heat for 2-3 minutes until the skins begin to blister and char slightly. Season with a pinch of salt and remove from heat immediately.

4. 04

   For the Sea Bass: Pat the fish fillets completely dry with paper towels. Score the skin lightly with a sharp knife. Season with salt. Heat a non-stick pan with the remaining olive oil over medium-high heat. Place the fish skin-side down, pressing firmly with a spatula for 30 seconds to ensure even contact. Cook for 4 minutes until the skin is golden and ultra-crispy. Flip and cook for 1 additional minute to finish.

5. 05

   Plating: Spoon a generous circle of the Saffron-Fennel Velouté in the center of two warmed plates. Place the sea bass fillet on top, skin-side up to showcase the crispness. Arrange the blistered tomatoes around the fish and drizzle the Salmoriglio oil over the entire dish. Garnish with the reserved fennel fronds.