Prepare the citrus–herb crust:

1. Mix lemon zest, orange zest, parsley, mint, and marjoram with salt and pepper.
2. Rub lightly over the skin side of the amberjack. Rest for 10 minutes

Make the artichoke cream:

1. In a pot, soften onion and garlic in olive oil.
2. Add the artichoke hearts and sauté for 2–3 minutes.
3. Pour in the stock and simmer until tender.
4. Blend until smooth; add cream if preferred.
5. Season to taste and keep warm.

Prepare the spinach:

1. Wilt spinach gently, add garlic and a pinch of nutmeg.
2. Season lightly.

Cook the Amberjack:

1. Heat olive oil in a non-stick pan.
2. Cook skin-side down until crisp.
3. Flip and cook for another 2–3 minutes depending on thickness.
4. Rest briefly.

Make the festive gremolata:

1. Mix pomegranate seeds, parsley, citrus zest, olive oil, and flaky sea salt.
2. This gives the dish its festive sparkle and bright acidity.

Plate:

1. Spoon a smooth layer of artichoke cream.
2. Arrange spinach neatly as the base.
3. Place the amberjack on top, skin-side up.
4. Scatter pomegranate gremolata generously.
5. Finish with a drizzle of herb or basil oil