Saffron-Scented Sea Bass with...Saffron-Scented Sea Bass with Velvety Fennel & Blistered Heirloom Coulis

A refined Mediterranean masterpiece featuring pan-seared wild sea bass served over a luxurious saffron-infused fennel purée, accented with charred cherry tomatoes and a bright caper-lemon emulsion.

Ingredients

Cooking Instructions

1. 01

   For the fennel purée: In a small saucepan, sauté sliced fennel in 1 tbsp olive oil over medium heat until softened. Add saffron and heavy cream. Simmer for 12 minutes until tender. Blend until completely smooth and pass through a fine-mesh chinois. Season with salt and keep warm.

2. 02

   For the tomatoes: Heat 1 tbsp olive oil in a skillet over high heat. Add tomatoes skin-side down and char for 2 minutes until blistered but still holding shape. Set aside.

3. 03

   Prepare the fish: Pat sea bass skins bone-dry. Score the skin lightly with a sharp blade. Season only the flesh side with salt. Place skin-side down in a cold non-stick pan with 1 tbsp olive oil. Turn heat to medium-high and press firmly with a weight for 3 minutes to ensure perfectly crispy skin. Flip and cook for 1 minute on the flesh side. Remove and rest.

4. 04

   For the emulsion: Deglaze the fish pan with white wine. Reduce by half. Lower heat and whisk in cold butter cubes one by one until emulsified. Stir in capers and lemon juice.

5. 05

   Assembly: Spoon a generous circle of saffron fennel purée onto the center of warmed plates. Place the sea bass atop the purée, skin-side up. Arrange blistered tomatoes around the base. Spoon the caper-lemon emulsion over the tomatoes and serve immediately.