Sea Bass Crudo with Lemon, Chilli and Olive Oil
Inspired by techniques from NYT Cooking.
Glossy slices of raw sea bass seasoned with lemon, flaky salt and pepper, then finished with chilli, lemon zest, olive oil and parsley.
Always check the labels of the products you use.
Method
- 1
Chill the plates. Put the plates in the fridge for 15 min, and leave the fish there too until you are ready to cut. Cold fish slices more neatly and tastes cleaner.
- 2
Cut thin slices. Slice the fillet against the grain into 5 mm pieces, drawing the knife through in one long motion. Fan them loosely over the plates.
- 3
Season. Just before serving, spoon the lemon juice over the fish, then add the flaky salt and the pepper. Salt goes on last so the crystals stay crunchy rather than dissolving.
- 4
Finish and serve. Scatter on the chilli rings and lemon zest, drizzle each plate with a teaspoon of oil and add the parsley leaves. Serve at once, while the fish still looks glossy.
Storage
Crudo cannot be stored; serve it straight away and discard leftovers.
Why this label?
13 g protein for 111 kcal = 11.7 g per 100 kcal, so protein gives about 47% of the energy. High Protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
EU nutrition claims
- Low saturated fat: 1.3 g saturated fat per 100 g, 8.1% of energy (limits ≤ 1.5 g and ≤ 10%)
- Sugar-free: 0.4 g sugars per 100 g (limit ≤ 0.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 74 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0.1 g per serving
0.2 % of the 50 g daily maximum · 0.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- very sharp long knife
- 4 chilled plates
- fine grater
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 111 kcal |
| Protein | 13 g |
| Carbohydrate | 0.8 g |
| of which sugars | 0.3 g |
| of which free sugars | 0.1 g |
| Fat | 5.9 g |
| of which saturates | 1 g |
| Fibre | 0.2 g |
| Salt | 0.85 g |
Protein per 100 kcal
11.7 g meets High Protein (≥ 5 g, 20% of energy)
Calculated from USDA FoodData Central ingredient values
