seasonal
In season this month
beetrootbrussels sproutscelerychestnutsclementinesdatesgooseparsnips
effortless!
Clementine and bream crudo
With only a handful of ingredients, minimal prep and no cooking you have a restaurant-style starter in a matter of minutes. Buy the freshest possible fish and freeze until the day you want to serve.
SERVES 4 | PREP 5 MINS | EASY | GF
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
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 on to the skin with your free hand at the thinnest part of the fillet as you work your way down.
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.
