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Saffron Sea Bass with...Saffron Sea Bass with Charred Artichokes & Preserved Lemon Gremolata

Name: Saffron Sea Bass with Charred Artichokes & Preserved Lemon Gremolata
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2
Ingredients: 2 (6 oz) wild sea bass fillets, skin-on; 2 medium fennel bulbs, thinly sliced; 1 generous pinch of premium Spanish saffron threads; 1/2 cup heavy cream; 4 cooked artichoke hearts, halved; 1 tbsp finely minced preserved lemon peel; 2 tbsp fresh flat-leaf parsley, finely chopped; 3 tbsp high-quality extra virgin olive oil; 1 tbsp toasted pine nuts; Sea salt and freshly ground white pepper to taste

🍴

Cuisine

Mediterranean

👥

Servings

⏱

Prep Time

20 mins

🍳

Cook Time

25 mins

⭐

Difficulty

Medium

A sophisticated Mediterranean masterpiece featuring crispy-skinned wild sea bass over a silky saffron-fennel velvet, finished with a bright, tangy preserved lemon gremolata.

MediterraneanMedium

Ingredients

•2 (6 oz) wild sea bass fillets, skin-on

•2 medium fennel bulbs, thinly sliced

•1 generous pinch of premium Spanish saffron threads

•1/2 cup heavy cream

•4 cooked artichoke hearts, halved

•1 tbsp finely minced preserved lemon peel

•2 tbsp fresh flat-leaf parsley, finely chopped

•3 tbsp high-quality extra virgin olive oil

•1 tbsp toasted pine nuts

•Sea salt and freshly ground white pepper to taste

Cooking Instructions

01
In a small saucepan, simmer the sliced fennel with heavy cream and saffron threads over medium-low heat until the fennel is completely soft, about 15 minutes.
02
Transfer the fennel mixture to a high-speed blender and process until silken and smooth. Season with sea salt and keep warm.
03
In a small bowl, combine the minced preserved lemon, chopped parsley, and 1 tablespoon of olive oil to create the gremolata.
04
Pat the sea bass fillets extremely dry with paper towels. Season the flesh side with salt and white pepper.
05
Heat 1 tablespoon of olive oil in a stainless steel skillet over medium-high heat. Place fillets skin-side down, pressing firmly for 30 seconds to ensure even contact. Cook for 4-5 minutes until skin is golden and glass-shatter crisp.
06
Flip the fish and cook for 1 additional minute. Remove from pan and let rest for 2 minutes.
07
In the same skillet, quickly sear the artichoke hearts cut-side down until lightly charred.
08
To plate, swipe a generous spoonful of saffron fennel puree across each warm plate. Top with the sea bass, arrange charred artichokes alongside, and finish with a drizzle of gremolata and toasted pine nuts.

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