sea bass crudo with lemon pesto
filetti di branzino crudo con pesto di limone
TOTAL TIME: 40 minutes
MAKES: 4 as an appetizer
Raw sea bass makes a lovely, fresh tasting salad when drizzled with homemade pesto and tossed with baby greens. Because the fish is uncooked, be sure it is of the best quality and exceedingly fresh.
For the pesto:
- 1 lemon
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- 2 cups packed fresh basil leaves
- 1/4 cup Taggiasche (see note) or Gaeta olives, pitted
- Fine sea salt
- Freshly ground black pepper
For the crudo:
- 1 pound skinless sea bass fillet, bones removed with tweezers
- 4 cups baby lettuces
To make the pesto: Using a sharp paring knife, remove 2 long wide strips zest from lemon, avoiding white pith. Juice lemon.
In a blender, purée lemon juice, zest and oil until emulsified. Add basil and olives; purée until smooth (pesto will be thin). Season with salt and pepper.
For the crudo: Thinly slice fish crosswise and put in a large shallow bowl. Drizzle with about half of the pesto. Cover with plastic wrap and chill for 15 minutes.
Divide lettuces and slices of fish among serving plates. Drizzle with remaining pesto to taste.
Note: Taggiasche are very small, earthy-tasting black olives from Liguria. If Taggiasche are unavailable, Gaeta olives
are a good substitute
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