Nu et Cru

Sliced Raw Fish with Lemon and Parsley

Preparation info

  • Difficulty


  • For



Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

  • About

This fascinating dish is one of the quickest and simplest to prepare. It can be served as an hors d’oeuvre, but if you double the proportions it can be the main part of a summer meal followed by a vegetable dish and a light dessert. Prepare it the day before, then chill it. It needs no last-minute preparation and will be ready to serve when you need it.


  • 1 2-pound whiting, filleted
  • salt
  • juice of 2 lemons
  • 3 tablespoons chopped parsley
  • 2 tablespoons chopped chives
  • freshly ground white pepper
  • 2 tablespoons olive oil
  • 2 tablespoons chopped capers


Skin the fillets and dry them with a paper towel. With a sharp knife, cut them into ¼-inch strips. Put them on a plate and cover with salt. Cover and refrigerate overnight. The next day, taste a little of the fish and if it is too salty, rinse it under cold water. Dry with paper towels and place on a plate. Sprinkle with lemon juice, parsley, chives, pepper, and olive oil. Cover with plastic wrap and chill for about 4 hours.

Check the seasoning. Add pepper if needed, and sprinkle with capers.