Wild Sea Bass with...Wild Sea Bass with Blood Orange Emulsion and Heritage Carrot Crudo

A vibrant, nutrient-dense dish featuring sustainably sourced sea bass, zesty citrus notes, and a refreshing crunch of marinated root vegetables.

Ingredients

Cooking Instructions

1. 01

   Pat the sea bass skin completely dry using paper towels and lightly score the skin with a sharp knife to prevent curling during searing.

2. 02

   In a small saucepan, reduce the blood orange juice with the grated ginger over medium heat until it reduces by half and reaches a syrupy consistency.

3. 03

   Slowly whisk the extra virgin olive oil into the warm orange reduction to create a stable, vibrant emulsion; season with a tiny pinch of sea salt.

4. 04

   Using a mandoline or vegetable peeler, shave the heritage carrots into thin ribbons and toss them lightly with the orange segments and a spoonful of the prepared emulsion.

5. 05

   Heat a non-stick pan over medium-high heat with a drop of high-smoke-point oil. Place the fish skin-side down, pressing firmly with a spatula for 30 seconds. Cook for 4 minutes until the skin is perfectly golden and crisp.

6. 06

   Flip the fillets gently and cook for an additional 60 seconds on the flesh side. Remove from heat immediately and let the fish rest for 1 minute.

7. 07

   Plate the carrot crudo in a clean nest, place the sea bass fillet on top, drizzle generously with the orange emulsion, and finish with toasted quinoa and fresh micro-herbs.