Saffron-Poached Mediterranean Sea Bass...Saffron-Poached Mediterranean Sea Bass with Charred Artichoke and Smoked Romesco

Exquisite wild sea bass with a crispy skin, resting on a bed of saffron-infused fennel and complemented by a rich, smoky almond romesco sauce.

Ingredients

Cooking Instructions

1. 01

   Prepare the Romesco: In a high-speed blender, combine roasted red peppers, Marcona almonds, Sherry vinegar, smoked paprika, and a clove of garlic. Emulsify with 30ml of olive oil until smooth. Season with sea salt and set aside.

2. 02

   Poach the Fennel: In a shallow pan, simmer the white wine, saffron threads, and a splash of water. Add the shaved fennel and poach gently for 8 minutes until tender and vibrant yellow. Drain and keep warm.

3. 03

   Char the Artichokes: Heat a cast-iron skillet with a touch of oil. Place artichoke halves cut-side down and sear until deeply caramelized and tender.

4. 04

   Sear the Sea Bass: Pat the fish skin completely dry. Season with salt. In a very hot non-stick pan with a teaspoon of oil, place fish skin-side down. Press firmly for 30 seconds to ensure even contact. Cook for 4 minutes until skin is glass-like and crispy. Flip and kiss the flesh side for 30 seconds.

5. 05

   Assembly: Swipe a generous spoonful of Romesco across the plate. Nest the saffron fennel in the center. Place the sea bass skin-side up atop the fennel. Garnish with charred artichokes, fennel fronds, and a final drizzle of premium olive oil.