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Clementine and bream crudo
- Anna Glover
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Serves 4
Easy
Prep: 5 mins
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With only a handful of ingredients, minimal prep and no cooking, you'll have an effortless restaurant-style starter in a matter of minutes
Gluten free
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Try our clementine and bream crudo, then discover more sea bream recipes and our best clementine recipes.
Buy the freshest possible fish and freeze until the day you want to serve.
Clementine and bream crudo recipe
Ingredients
Nutrition
-
4 fresh white fish fillets
(such as bream, hake or seabass)
-
1 tbsp good-quality extra-virgin olive oil
-
2 clementines
1 zested and juiced, 1 cut into thin segments
-
1 tbsp lemon juice
-
1 tbsp baby capers
drained
-
cress, baby coriander or other microgreens
to serve
-
toasted bread
to serve
Nutrition: per serving
- kcal209
- fat12.6g
- saturates2.6g
- carbs3.3g
- sugars2.8g
- fibre0.6g
- protein20.4g
- salt0.3g
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Method
-
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.
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Authors
Anna GloverSenior food editor
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