Seared Sea Bass with Fennel-Orange Silk and Olive Crisp

Ingredients

• sea bass fillets, skin on4
• fennel bulb, sliced1 large
• orange, peeled and segmented2
• olive oil4 tbsp
• shallot, minced1
• white wine1/3 cup
• fish stock1/2 cup
• pitted green olives, finely chopped1/3 cup
• panko breadcrumbs1/2 cup
• butter2 tbsp
• thyme leaves1 tsp
• salt and black pepperto taste

Method

1. 1Cook the fennel and shallot in 1 tablespoon olive oil with a pinch of salt until very soft.
2. 2Add half the orange segments, white wine, and fish stock; simmer until tender and almost dry.
3. 3Blend the mixture with 1 tablespoon olive oil until smooth and glossy, then keep warm.
4. 4Mix olives, panko, thyme, and melted butter into a coarse crumb and toast briefly in a skillet until crisp.
5. 5Pat the fish dry, season well, and sear skin-side down in remaining olive oil until the skin is deeply crisp.
6. 6Flip briefly to finish the fish through the center without overcooking.
7. 7Smear fennel-orange puree on plates, top with fish, and finish with the olive crumb and remaining orange segments.

Tips

• Dry skin is essential for a crackling sear; let the fish sit uncovered in the fridge for 15 minutes if needed.
• Blend the puree while hot for the smoothest texture and brightest color.

Nutrition