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Saffron-Poached Chilean Sea Bass...Saffron-Poached Chilean Sea Bass with Shaved Fennel and Blood Orange Reduction

Name: Saffron-Poached Chilean Sea Bass with Shaved Fennel and Blood Orange Reduction
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2
Ingredients: 12 oz Chilean Sea Bass fillets (two 6-oz portions); 1 large pinch premium Spanish saffron threads; 1/2 cup fresh-squeezed blood orange juice; 1 medium fennel bulb, very thinly shaved on a mandoline; 1 tbsp cold-pressed extra virgin olive oil; 1/4 cup dry white wine (like Albariño); 1 tsp pink peppercorns, lightly crushed; 1 small handful fresh micro-basil for garnish; 1/2 tsp flaky sea salt

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Cuisine

Modern Mediterranean

👥

Servings

⏱

Prep Time

20 mins

🍳

Cook Time

15 mins

⭐

Difficulty

Medium

A refined, heart-healthy dish featuring delicate sea bass poached in a vibrant saffron-citrus broth, served with a crisp, refreshing fennel slaw.

Modern MediterraneanMedium

Ingredients

•12 oz Chilean Sea Bass fillets (two 6-oz portions)

•1 large pinch premium Spanish saffron threads

•1/2 cup fresh-squeezed blood orange juice

•1 medium fennel bulb, very thinly shaved on a mandoline

•1 tbsp cold-pressed extra virgin olive oil

•1/4 cup dry white wine (like Albariño)

•1 tsp pink peppercorns, lightly crushed

•1 small handful fresh micro-basil for garnish

•1/2 tsp flaky sea salt

Cooking Instructions

01
In a wide, shallow saucepan, combine the blood orange juice, white wine, and saffron threads. Bring to a very gentle simmer over medium-low heat.
02
Season the sea bass fillets evenly with sea salt and the crushed pink peppercorns.
03
Carefully place the fish into the simmering poaching liquid. Cover with a parchment paper cartouche or a tight-fitting lid and cook for 8-10 minutes until the fish is just opaque and flakes easily.
04
While the fish is poaching, toss the shaved fennel with the olive oil and a teaspoon of the poaching liquid in a small bowl.
05
Once the fish is cooked, carefully remove it from the pan and set aside. Increase the heat to high and reduce the remaining liquid by two-thirds until it reaches a light syrupy consistency.
06
Place a mound of shaved fennel in the center of two warmed plates. Top with a sea bass fillet, drizzle with the saffron-orange reduction, and garnish with micro-basil.

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