Seabass with Saffron Fennel Broth and Orange Oil

Ingredients

• seabass fillets, skin on4
• fennel bulb, thinly sliced1 large
• shallot, minced1
• garlic, minced2 cloves
• dry white wine1/2 cup
• fish stock3 cups
• saffron threads1 pinch
• orange zest1 tsp
• orange juice2 tbsp
• olive oil3 tbsp
• fennel fronds1/4 cup

Method

1. 1Pat the seabass dry and season both sides with salt.
2. 2Heat 1 tablespoon olive oil in a saucepan and sweat the shallot, garlic, and fennel until glossy but not browned.
3. 3Add the wine, let it reduce by half, then add the stock and saffron and simmer until the broth tastes rounded, about 15 minutes.
4. 4Blend 2 tablespoons olive oil with the orange zest and orange juice to make a bright finishing oil.
5. 5Meanwhile, sear the seabass skin-side down in a hot oiled skillet, pressing gently for the first minute so the skin stays flat; cook until the skin is crisp and the fish is nearly cooked through.
6. 6Flip briefly to finish, then ladle the saffron fennel broth into bowls, set the fish on top, and drizzle with orange oil and fennel fronds.

Tips

• Keep the broth at a bare simmer so the saffron stays delicate and floral.
• For extra crisp skin, chill the seasoned fish uncovered for 15 minutes before cooking.

Nutrition