Summer fish crudo
Summer fish crudo is the perfect way to enjoy fresh local fish! The word Crudo in Italian translates to ‘raw’ – so there’s no need to whip out the frying pan, as the lemon juice will simply "cook" the fish for you. This dish is a total showstopper and the epitome of hassle-free alfresco dining!
- 400g firm fleshed white fish fillets
- Zest and juice of 1 large lemon
- Olive oil
- 1 Tbsp finely chopped parsley
- 1 Tbsp capers
- 1 radish, thinly sliced
- Handful of alfalfa or sango sprouts
- To prepare the crudo, place the fish fillets into the freezer for 15 minutes, along with your serving plate of choice. Once firm, use a sharp knife to cut into thin slices, then arrange onto the cold serving plate.
- In a small bowl, stir together the lemon zest, juice, 1 Tbsp of olive oil and the chopped parsley. Season with salt and pepper to taste.
- Drizzle the dressing generously over the sliced fish. Scatter the capers, sliced radish and alfalfa sprouts over the crudo, then drizzle with additional olive oil. Serve immediately and enjoy or keep chilled until serving.