Visitors to Greece will surely visit a “psarotaverna” (fish taverns), during the visit. One is never far from the sea and the fish and seafood is usually top-notch. Beside the standard grilled and fried fish, there’s also shellfish and many sides like fries, salads, dips and boiled greens.

Many fish taverns are offering some modern dishes, such as some dishes with raw fish and seafood. While raw clams have been a part of Greek fish tavern fare, raw fish plates are newish and I love it! The young chefs are interpreting sashimi and crudo dishes using local fish.

One of my favourite fish is lavraki (European sea bass) – I usually have it grilled or roasted but it also makes for a carpaccio. European sea bass and sea bream can be purchased at Costco Canada and my friends at Avramar are the suppliers.

Today the fish is sea bass, tomorrow it may be sea bream or corvina the next. The ingredients are few: fish, salt, lemon, ground pepper, diced mild chili, Greek extra-virgin olive oil, chives.

Sea Bass Carpaccio

Recipe by Peter MinakiCourse: AppetizersCuisine: MediterraneanDifficulty: Moderate

Servings

4

servings

Prep time

15

minutes

Cooking time

5

minutes

Ingredients

• 1 whole fresh European sea bass (or dorade or corvina), scaled and gutted

• approx 1 1/2 tsp. sea salt

• juice and zest of 1/2 lemon (or lime)

• approx. 1/3 cup extra virgin olive oil

• 2 Tbsp. diced red chili (mild)

• 2 Tbsp. chopped fresh chives

• fresh ground pepper

Directions

• Rinse and pat-dry your fish. For the fillets, make a along one side of the dorsal fin down toward the tail. Make short cuts to loosen the top part of the fillet. Hold the tail and make a sweeping cut back toward the head and separate the fillet from the head and gill. Flip the fish and do the same with the other fillet. Remove any remaining pin bones with tweezers. To remove the skin, hold the tail end of your fillets and place the knife down into the flesh and saw the meat off the skin while holding onto the tail end.
• Thinly slice your sea bass and arrange on a plate/platter. Sprinkle with sea salt and squeeze lemon juice. Allow 5 minutes for the salt and lemon to cure the fish.
• Drizzle with olive oil, top with diced chili, chives, lemon zest and finally fresh ground pepper. You may add more salt, lemon and olive oil to taste.
• Serve with some crusty bread, pair with a crisp Assyrtiko or a glass of Ouzo or Tsipouro.

Notes

• Filleting fish: If you’re intimidated, ask your fish monger to fillet and remove the skin for you. You should consume the fish the same day it was purchased.