Heat olive oil in a stock pot and sauté onions, garlic and saffron. Stir and cook until onions are translucent and saffron has bloomed. Add the white wine and reduce by half. Add the chicken stock and bring to a boil. Cover and simmer for 15 minutes. Strain and hold hot.
Olive Chutney
Place all ingredients in a food processor and pulse until coarsely chopped.
Prepare warm lentil salad
Sea Bass
Brush fish with olive oil and season with salt and freshly ground black pepper. Pan sear until cooked through. Mound 1 1/2 cup lentils with Brussels sprouts in middle of bowl and pour in 1/2 cup broth. Top with cooked fish and garnish with 1 tbsp. of olive chutney
Notes
Chef Notes: Green Castelvetrano Olives work well in this recipe, but you cans substitute other olives that you have on hand.