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; 100 g basil leaves; Salt and black pepper, to taste; 100 ml olive oil; A pinch of salt; 500 g ripe cherry tomatoes; 4 sea bream (about 300 g each, yielding 8 fillets); 1 clove of garlic, crushed; 1 orange, zested; 1 tbsp balsamic vinegar; 2 tbsp extra-virgin olive oil; Basil leaves, to garnish; 150 g taggiasca black olives, pitted; 1 unwaxed lemon, zested and juiced; Rocket leaves, to garnish

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)

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