Carpaccio di spigola (sea bass carpaccio)
serves
4
"Only after moving to Italy did I learn about its long tradition of crudi (raw seafood). Historically, fishermen along Italy’s extensive coastline would return to shore and eat their catch fresh. Italian crudi are different to the sashimi and raw fish of Japanese cuisine in that they are usually served with lemon or some sort of citrus juice, and extra virgin olive oil, salt and pepper. This carpaccio is my constant starter at Osteria der Belli in Trastevere. The lemon, oil and salt balance perfectly, and the fish just melts in the mouth. When making a carpaccio, it’s critical that you source the freshest and best-quality variety. The easiest way to prepare this dish is to buy your sea bass at the fishmonger already filleted and thinly sliced. Begin this recipe at least." Recipe by Osteria der Belli via Maria Pasquale.
Ingredients (4)
- 600g sea bass fillets, or 1kg whole sea bass
- 100ml good-quality extra virgin olive oil, plus extra for drizzling
- Juice of 2 lemons
- 1 small handful rocket
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.If using whole sea bass, remove the scales, then cut out the two fillets with a sharp knife, using the backbone as a guide. Carefully remove the skin, keeping the fillets intact. Rinse fillets and then remove any bones with kitchen tweezers.
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2.Cut the fillets horizontally into thin slices, keeping the knife parallel with your work surface. To make the dressing, whisk the olive oil and lemon juice in a small bowl until emulsified.
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3.Season with salt flakes and freshly ground black pepper to taste. Spoon some of the dressing over a plate or shallow dish, then lay out the slices of fish. Drizzle the remaining dressing over the top and sprinkle with the rocket.
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4.Cover and leave to chill in the fridge for at least 3 hours. Drizzle with a little more oil, sprinkle with salt flakes and freshly ground black pepper and serve.
Recipe Notes
Begin this recipe at least 3 hours ahead.
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