Name: Clementine and bream crudo
Yield: 4
Ingredients: 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

A single serving of bream crudo with vegetables on the side

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

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.