Pan-roasted Whitefish Recipe

Infuse saffron

Lightly toast saffron threads in a dry skillet over low heat for 20–30 seconds until aromatic. Crush lightly with the back of a spoon and steep in 1 tablespoon hot water for 5 minutes to bloom color and flavor.

Whisk together heavy cream and Greek yogurt (or crème fraîche) in a small bowl until smooth. Stir in Pernod, lemon zest, salt, white pepper, and the saffron with its soaking liquid. Taste and adjust seasoning. Chill the crema while you prepare the rest (crema can be made a few hours ahead).

Preheat oven to 425°F (220°C). Toss halved fingerling potatoes with olive oil, Espelette pepper, sea salt, and black pepper until evenly coated.

Spread potatoes cut-side down on a rimmed baking sheet in a single layer. Roast for 25–30 minutes, turning once halfway through, until potatoes are tender and edges are crisp and lightly browned.

When done, remove from oven and keep warm. Taste and adjust seasoning if needed.

While potatoes roast, melt 2 tablespoons butter in a wide sauté pan over medium heat. Place halved leeks cut-side down and sear gently for 2–3 minutes until they develop light color.

Add the white wine and cook 1 minute to deglaze, then add the stock, salt, and black pepper. Reduce heat to low, cover, and simmer gently for 12–15 minutes or until leeks are tender but intact.

Remove leeks with a slotted spatula and keep warm in a shallow covered dish. Reduce braising liquid over medium-high heat for 3–4 minutes to slightly thicken; swirl in a tablespoon of butter if desired and spoon a little glaze over the leeks before serving.

Heat neutral oil in a large skillet or wok over medium-high heat. Add sliced garlic and cook 20–30 seconds until fragrant but not browned.

Add halved baby bok choy, cut-side down, and let sear 1–2 minutes until char marks appear. Add 2 tablespoons water, cover, and steam for 2–3 minutes until tender-crisp.

Uncover, season with salt, toss gently, and remove from heat. Keep warm.

Pat fish fillets dry with paper towels. Season both sides with salt and black pepper. Let rest at room temperature for 10 minutes while other components finish.

Heat a large nonstick or stainless-steel skillet over medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon butter; when butter foams and oil is shimmering, place fillets skin-side down, pressing gently with a spatula for 10 seconds to ensure even contact.

Cook skin-side down, undisturbed, until skin is crisp and fish is cooked about two-thirds of the way up the side, about 4–6 minutes depending on thickness. Spoon pan juices over the tops once or twice.

Flip fillets carefully and add remaining 1 tablespoon butter. Cook the flesh-side 30–60 seconds more just to finish (whitefish is best at medium, flakes easily). Remove fillets to a warm plate and tent loosely with foil.

If desired, deglaze the pan with a splash (about 1 tablespoon) of Pernod or white wine, swirl in remaining 1 tablespoon olive oil or butter to make a quick pan sauce, and spoon a little over each fillet.

To plate: place a spoonful of braised leeks on the plate, arrange 3–4 roasted fingerling potato halves beside them, set a piece of baby bok choy, then place the pan-roasted whitefish atop or alongside. Dot or smear 1–2 tablespoons Pernod–saffron crema near the fish, and finish each portion with 1/2 tablespoon trout roe and a lemon wedge.