Sea bream crudo recipe with lemon and olives for a fresh taste

Ingredients for Sea bream crudo with lemon and olives

• 2 plum tomatoes, halved crosswise

• kosher salt

• 1/2 lemon

• 680 g highest-quality sea bream, skin, bones, and blood lines removed

• 45 g rocket

• 55 g Niçoise olives

• 1/2 small red onion, very thinly sliced

• 120 ml fresh lemon juice

• extra-virgin olive oil, for drizzling

• flaky sea salt

How to make Sea bream crudo with lemon and olives

1. Grate the tomatoes using a box grater until all the flesh is grated and only the skin remains; discard the skin. Transfer the tomato pulp to a small bowl and season lightly with sea salt.

2. Cut the lemon half into quarters; remove the seeds and any white pith from the centre. Thinly slice the quarters.

3. Place the fish on a cutting board. Hold a long knife at a 45° angle and cut the fish with the grain into 6 mm-thick slices (use a sharp blade and aim for one long, clean stroke). Cut each slice in half crosswise.

4. Arrange the sea bream on chilled plates. Spoon some grated tomato around the fish and scatter the lemon pieces over the top.

5. Top with arugula, olives, and onion. Pour lemon juice over the dish, then drizzle with oil and sprinkle with sea salt.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.