Sea Bream Carpaccio, Roast Tomatoes, and Olives

Name: Sea Bream Carpaccio, Roast Tomatoes, and Olives (Carpaccio di Orata, Pomodorini e Olive Taggiasche)
Prep time: 30 min
Cook time: 6 min
Total time: 36 min
Yield: Serves: 4
Cuisine: Italian
Ingredients: 1 sprig of thyme; 2 tbsp extra-virgin olive oil; Basil leaves, to garnish; Rocket leaves, to garnish; Salt and black pepper, to taste; 1 unwaxed lemon, zested and juiced; 4 sea bream (about 300 g each, yielding 8 fillets); 500 g ripe cherry tomatoes; 1 tbsp balsamic vinegar; 100 g basil leaves; 150 g taggiasca black olives, pitted; A pinch of salt; 100 ml olive oil; 1 clove of garlic, crushed; 1 orange, zested

Carpaccio di Orata, Pomodorini e Olive Taggiasche

Preparation info

Serves:
4

Difficulty
Easy
Ready in
40 min

Appears in

Better Than Nonna

By Danilo Cortellini

Published 2024

About

This relatively easy dish is great as a starter or a refreshing main course during warmer months. Preparing the sea bream in advance is key, as you can store the fillets in the freezer for last-minute use. Sea bass is a great substitute if needed.

Ingredients

For the dish

4 sea bream (about 300 g each, yielding 8 fillets)

Europe
Italy
Fish course
Starter
Pescatarian
Gluten-free
Mediterranean
Summer

Method

For the sea bream

Remove the scales from the sea bream by rubbing the back of a knife against them. Do this over the sink as it can get messy. Rinse the fish and remove the guts by opening the skin with scissors and pulling them out (or ask the fishmonger to do it for you). Rinse and pat dry.

To fillet the fish, make an incision along the back to re