Sea bream crudo
Crudo is a popular way of serving the freshest fish from Italy’s Mediterranean waters. We’ve been inspired by the flavours of the southern Italian coast – orange, pistachios and chilli – which not only taste fantastic but look stunning too.
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Ingredients
- 2 sea bream fillets, skinned
- 1 small orange
- ½ tsp white wine vinegar
- 1 tbsp shelled pistachios, chopped
- 4 anchovy-stuffed olives, sliced into rings
- 12 small mint leaves
- Sea salt flakes
- Extra-virgin olive oil to drizzle
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Method
- Finely slice the fish and lay out neatly over two serving plates.
- Top and tail the orange, then use a sharp knife to cut away the skin and white pith, following the shape of the fruit. Cut out each segment, holding the orange over a bowl, then put the segments in the bowl.
- Pour the white wine vinegar over the segments, then arrange them on top of the fish and drizzle a little of the liquid over too. Scatter over the pistachios, olive slices and mint leaves, then finish with a sprinkle of sea salt flakes and a good drizzle of oil.
Nutrition
- 347kcals Calories
- 24g (4.4g saturated) Fat
- 24g Protein
- 7.6g (7.3g sugars) Carbs
- 2.2g Fibre
- 0.5g Salt
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