Skip to main content
Epicurious
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

See Related Recipes and Cooking Tips

Read More
Crispy Salmon With Avocado Sauce
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.
Tomato Aguachile
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
Shrimp Salad on Toast
Seasoned with Old Bay and loaded with crunchy celery and red onion, this easy recipe for creamy shrimp salad is ideal heaped on slices of olive oil toast.
Juicy Bison Burger With Cucumber–Red Onion Slaw
Upgrade any cookout—or keep the cooking on the stovetop—with these smashed cast-iron bison burgers, then stack with lemon mayo and a crisp cucumber-onion slaw.
Turkish-Style Eggs and Tomatoes
This riff on çılbır marries garlicky yogurt, fried eggs, and spiced butter with summer tomatoes.
Soy-Glazed Salmon Bowls
Saucy, soy-honey salmon—cut into cubes to speed up the cooking process—makes a savory topping for a quick weeknight bowl.
Grilled Buttermilk Chicken With Summer Salad
Charred chicken breasts coated in a tangy dry rub sit atop a fresh salad of tomatoes, cucumber, and onions.
Gambas al Ajillo
This speedy Spanish dish of shrimp cooked in olive oil and garlic can be a main or appetizer. It all depends on how you dress it up.