Sea Bream Crudo with Lemon and Olives

Ingredients for Sea Bream Crudo with Lemon and Olives

• 2 plum tomatoes, halved crosswise

• Kosher salt

• 1/2 lemon

• 675g highest-quality sea bream, skin, bones, and blood lines removed

• 1 1/2 cups rocket

• 1/3 cup Niçoise olives

• 1/2 small red onion, very thinly sliced

• 120ml fresh lemon juice

• Extra-virgin olive oil (for drizzling)

• Flaky sea salt

Grate tomatoes on a box grater until all the flesh is grated and there is just skin left; discard skin. Transfer tomato pulp to a small bowl and season lightly with kosher salt.

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

Place fish on a cutting board. Hold a long knife at a 45° angle and cut fish with the grain into 1/4"-thick slices (use a sharp blade and aim for one long, clean stroke). Cut each slice in half crosswise.

Arrange sea bream on chilled plates. Spoon a bit of grated tomato around and scatter lemon pieces over. Top with rocket, olives, and onion. Pour lemon juice over, then drizzle with oil and sprinkle with sea salt.

Clause de non-responsabilité

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.