Thu, 13 January 2022
Chef: Alberto Rossi
INGREDIENTS:
(Serves 4)
400 gr Fresh Seabass Fillet, pin boned
1 Orange
1 Grapefruit
I Lemon
1 Lime
30 ml Extra Virgin Olive Oil
20 Capers
5 Anchovies Fillet
Salt and Pepper
Rocket Leaves.
INSTRUCTIONS:
1) Make sure the fish is as fresh as possible.
2) Remove the skin and start to slice sideways, getting wider slices.
3) Arrange them nicely overlapping on a platter; once this is done, put in fridge.
4) Zest all the fruit and mix it with the olive oil.
5) With a knife, make segments out of all Citrus Fruits and reserve; add ½ of all the juice to the olive oil and zest.
6) Take the plate with the fish out of the fridge, sprinkle with the salt and the pepper, and dress with the olive oil mixture.
7) Arrange the fruit segments, capers, anchovies and rocket leaves as best you can on the fish.
Wed, 4 March 2026
Chef: Simon O’Connell
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