Saffron-Poached Branzino with Preserved...Saffron-Poached Branzino with Preserved Lemon Gremolata

Name: Saffron-Poached Branzino with Preserved Lemon Gremolata
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 2
Ingredients: 2 (6-ounce) wild-caught branzino fillets, skin-on; 1 cup Israeli pearl couscous; 1 generous pinch high-quality saffron threads; 1.5 cups low-sodium fish or vegetable stock; 1 tablespoon preserved lemon peel, finely minced; 1/4 cup fresh flat-leaf parsley, finely chopped; 2 tablespoons pine nuts, lightly toasted; 3 tablespoons cold-pressed extra virgin olive oil; 2 tablespoons unsalted European-style butter; 1 cup multi-colored cherry tomatoes, halved; 1 clove garlic, microplaned; Maldon flaky sea salt to taste

🍴

Cuisine

Mediterranean

👥

Servings

⏱

Prep Time

30 mins

🍳

Cook Time

25 mins

⭐

Difficulty

Medium

A refined Mediterranean masterpiece featuring crisp-skinned sea bass atop fragrant saffron-infused pearl couscous, finished with a bright preserved lemon and toasted pine nut gremolata.

MediterraneanMedium

Ingredients

•2 (6-ounce) wild-caught branzino fillets, skin-on

•1 cup Israeli pearl couscous

•1 generous pinch high-quality saffron threads

•1.5 cups low-sodium fish or vegetable stock

•1 tablespoon preserved lemon peel, finely minced

•1/4 cup fresh flat-leaf parsley, finely chopped

•2 tablespoons pine nuts, lightly toasted

•3 tablespoons cold-pressed extra virgin olive oil

•2 tablespoons unsalted European-style butter

•1 cup multi-colored cherry tomatoes, halved

•1 clove garlic, microplaned

•Maldon flaky sea salt to taste

Cooking Instructions

01
In a small saucepan, bring the stock and saffron threads to a gentle simmer. Add the pearl couscous, cover, and cook for 8-10 minutes until liquid is absorbed and pearls are tender. Set aside.
02
Prepare the gremolata by combining the minced preserved lemon, chopped parsley, microplaned garlic, toasted pine nuts, and 1 tablespoon of olive oil in a small bowl. Season lightly with salt and set aside.
03
Pat the branzino fillets completely dry with paper towels. Score the skin lightly with a sharp knife and season both sides with sea salt.
04
Heat 2 tablespoons of olive oil in a stainless steel skillet over medium-high heat. Place the fillets skin-side down, pressing firmly with a spatula for 30 seconds to ensure even contact.
05
Sear the fish for 3-4 minutes until the skin is golden and ultra-crispy. Flip the fillets and add the butter and cherry tomatoes to the pan.
06
Baste the fish with the melting butter for another 60 seconds until just opaque. Remove fish from the pan to rest.
07
To plate, spoon a generous base of saffron couscous onto warmed plates. Place the branzino fillet on top, surround with the blistered tomatoes, and finish with a vibrant dollop of the preserved lemon gremolata.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023