Clementine and bream crudo
With only a handful of ingredients, minimal prep and no cooking, you'll have an effortless restaurant-style starter in a matter of minutes
- Serves: 4 persons
Ingredients
- 4fresh white fish fillets (such as bream, hake or seabass)
- 1tbsp good-quality extra-virgin olive oil
- 2clementines , 1 zested and juiced, 1 cut into thin segments
- 1tbsp lemon juice
- 1tbsp baby capers , drained
- cress, baby coriander or other microgreens , to serve
- toasted bread , to serve
Instructions
Step 1
Remove the skins from the fish: with the fillets skin-side down on a board, carefully slide a sharp knife between the skin and flesh, holding onto the skin with your free hand at the thinnest part of the fillet as you work your way down.Step 2
Slice the fish thinly against the grain and lay on a platter in a single layer. Whisk together the oil, clementine zest and juice, and lemon juice in a small bowl with a pinch of sea salt. Nestle the clementine segments over the plate. Pour the dressing over, scatter over the capers and greens to serve. Serve with toasted bread for hungry guests.