Raw Sea Bass with Mint-Lemon Dressing

With the Dutch translation of the cookbook Sicily, you’ll discover the unique cuisine the island has to offer. This recipe is a preview of the book, which will be available for purchase at the beginning of May.

This is what the authors themselves say about the recipe in their book: “Raw fish dishes are eaten throughout Italy, since almost the entire country lies along the coast. If you want to eat fish raw, it must be very fresh or first frozen at a very low temperature – this kills any parasites, should you be concerned.

We asked owner and chef Carlo of the Apollonion restaurant in Ortigia what is important when preparing dishes with raw fish. ‘You should taste the fish, not the vinegar,’ he said. The marinade should therefore be leggera (mild), so that the subtle flavour of the fresh fish is not overpowered. In this recipe by Caterina Valentino of Il Palladio restaurant in Giardini Naxos, the ubiquitous salmoriglio dressing takes centre stage. It is used for both cooked and raw fish.

You can also add fruit cut into small cubes, such as peach, melon or strawberry, for a summery touch. The lemon juice ‘cooks’ thin slices of fish within a few minutes, changing them from transparent pinkish-grey to opaque white.”

Method
Place the red onion in a bowl of cold water for about 15 minutes to mellow its flavour. Using a sharp knife, cut the fish at a 45-degree angle into slices approximately 3 millimetres thick. Arrange the slices on plates. Drain the onion and leave it to drain briefly on kitchen paper. Divide the onion, chilli pepper and mint over the fish. Place the plates in the refrigerator.

Just before serving, season evenly with salt and pepper and pour over the dressing. Leave at room temperature for about 5 minutes. The longer the fish sits in the dressing, the more cooked it becomes, so serve immediately or leave it for a little longer if you prefer the fish somewhat more ‘cooked’.

For the dressing, place the parsley and garlic in a bowl, pour over 3 tablespoons of boiling water and add the oregano. Press the parsley and garlic under the water with the back of a spoon, releasing the essential oils and adding extra flavour. Pour in the oil and leave to cool. Add the lemon juice and season with salt and pepper.

Sicily

Gian Carlo and Kate Caldesi.
€ 24,95
Good Cook