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Bon Appétit

Sea Bream Crudo with Lemon and Olives

By Ignacio Mattos

3.8

(1)

Image may contain Food Dish Meal Platter Bowl and Plant
Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Andy Baraghani

Sea bream, common in the Mediterranean, has lean flesh with a light, delicate flavor. If you can’t find it, porgy or snapper are suitable subs.

Recipe information

  • Yield

    8 servings

Ingredients

2 plum tomatoes, halved crosswise
Kosher salt
1/2 lemon
1 1/2 lb. highest-quality sea bream, skin, bones, and blood lines removed
1 1/2 cups arugula
1/3 cup Niçoise olives
1/2 small red onion, very thinly sliced
1/2 cup fresh lemon juice
Extra-virgin olive oil (for drizzling)
Flaky sea salt

Preparation

  1. Step 1

    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.

    Step 2

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

    Step 3

    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.

    Step 4

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

TagsItalianEuropeanMediterraneanFishSeafoodOliveLemonCitrusFruitStarterDinnerGluten FreeRawNut FreeQuickEasyNo-CookBon Appétit

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