Chilean sea bass at Fig and Olive

Paella del mar:

Black tiger shrimp, sea scallop, calamari, mussels, saffron rice, saffron aioli, pimentón & oregano - Hojiblanca Olive Oil

Branzino (Summer edition)

Chilean sea bass:

Marinated with lemon thyme, carrot, asparagus, celery root purée, fingerling potato confit, charmoula, mascarpone harissa olive oil emulsion

Place: Fig and Olive

          8490 Melrose Place

          (310) 856-8699

Genre: Mediterranean (Southern French, Spanish and Italian)

$$$

My Opinion:

I know, I've done a review on Fig and Olive before, but seeing as my blog is on more than just restaurants, but rather individual dishes, I thought I'd go ahead and make an "updated" review. My opinions haven't changed; I still believe Fig and Olive does an excellent job of preparing the finest dishes with beautiful presentation. This review is primarily based on seafood. Of the few types of cooked fish I eat, Branzino (a mediterranean sea bass) and Chilean sea bass are my two favorites. I'm going to start off by describing my opinion of the branzino at Fig and Olive. Does Fig and Olive serve good Branzino? yes...and no. It's a seasonal thing. The summer one (pictured above) is the best. I don't remember the exact details of how it was prepared, but it was rather simple, as you can see. It tasted clean, flavorful and had a nice moist texture. The fall/winter branzino, however, was not nearly as good...or good at all. I was disappointed. I don't have a picture of it because it didn't look good in the dark, and I don't recommend it at all. The winter branzino is prepared with a fig and balsamic vinegar glaze, snow peas, figs, olive oil mashed potatoes, and Koroneiki Olive Oil. The fish was too dry. I couldn't even taste the "branzino flavor," not because the glaze was too strong, but that the fish was too dry. I've tried plenty of branzino in Los Angeles, and I'd have to say that Fig and Olive's branzino during the winter was the worst I've ever had. [which says a lot coming from me.] On the contrary, the Chilean Sea bass is perhaps the best fish they serve. The celery root purée and mascarpone harissa olive oil emulsion was exquisite. Really, not too salty, perfectly flavorful, and smooth. The fish itself was made to perfection: light, moist, and it melts in your mouth. I can't say enough good qualities about the chilean sea bass. It's a must-have!