Classic Sea Bass Crudo with Lemon, Chilli and Olive Oil
Inspired by techniques from NYT Cooking.
Glossy slices of raw sea bass seasoned with lemon, flaky salt and pepper, then finished with chilli, lemon zest, olive oil and parsley.
Always check the labels of the products you use.
Method
- 1
Chill the plates. Put the plates in the fridge for 15 min, and leave the fish there too until you are ready to cut. Cold fish slices more neatly and tastes cleaner.
- 2
Cut thin slices. Slice the fillet against the grain into 5 mm pieces, drawing the knife through in one long motion. Fan them loosely over the plates.
- 3
Season. Just before serving, spoon the lemon juice over the fish, then add the flaky salt and the pepper. Salt goes on last so the crystals stay crunchy rather than dissolving.
- 4
Finish and serve. Scatter on the chilli rings and lemon zest, drizzle each plate with a teaspoon of oil and add the parsley leaves. Serve at once, while the fish still looks glossy.
Storage
Crudo cannot be stored; serve it straight away and discard leftovers. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Why it's healthy
13 g protein for 111 kcal = 11.7 g per 100 kcal. Our High Protein label needs at least 10 g per 100 kcal. How we decide
Equipment
- very sharp long knife
- 4 chilled plates
- fine grater
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 111 kcal |
| Protein | 13 g |
| Carbohydrate | 0.8 g |
| of which sugars | 0.3 g |
| of which free sugars | 0.1 g |
| Fat | 5.9 g |
| of which saturates | 1 g |
| Fibre | 0.2 g |
| Salt | 0.85 g |
Protein per 100 kcal
11.7 g meets the High Protein rule (≥ 10 g)
Calculated from USDA FoodData Central ingredient values
