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Sea bream crudo

Name: Sea bream crudo
Prep time: 15 min
Total time: 15 min
Yield: Serves 2
Cuisine: Italian recipes
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

By: Pollyanna Coupland
Food producer, delicious.

Published: 14 Jun 23
Updated: 18 Mar 24

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.

Browse more delicious raw fish recipes from around the world.

Easy
July 2023

Test kitchen approved

Serves 2
Hands-on time 15 min

Browse more delicious raw fish recipes from around the world.

Nutrition: per serving

Calories: 347kcals
Fat: 24g (4.4g saturated)
Protein: 24g
Carbohydrates: 7.6g (7.3g sugars)
Fibre: 2.2g
Salt: 0.5g

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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.

Recipe from July 2023 Issue

Nutrition

Nutrition: per serving

Calories: 347kcals
Fat: 24g (4.4g saturated)
Protein: 24g
Carbohydrates: 7.6g (7.3g sugars)
Fibre: 2.2g
Salt: 0.5g

delicious. tips

The fish is eaten raw, so it’s essential to use the freshest, best quality fish you can get from the fishmonger (by law it needs to have been frozen first) in this recipe.