Seabass, Orange & Fennel Crudo

This is a pretty clean recipe – fresh fish, a bit of spice and the acidic fruit to cure. If you don’t have orange to hand, lime or lemon will do – you just need the acidity of the citrus. Equally, if you can't get hold of bass, use seabream or monkfish. The key is to slice the fish nice and thin.

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Serves
6
Meal Type
Starter
Ingredients
Ingredients
500g of skinless seabass fillet
1 tsp of pink peppercorns, lightly crushed
2 tbsp of extra-virgin olive oil
2 blood oranges, segmented with any juice reserved
100g of fennel, thinly sliced using a mandolin
1 handful of your choice of herbs, leaves picked (preferably dill or basil)
Sea salt
Method
Step 1
Using a sharp knife, slice the seabass down the centre, then across at an angle so that it looks like sashimi.
Step 2
Place the seabass pieces on a serving dish, season with the pink peppercorns and some sea salt and cover with the olive oil and orange juice. Top with the orange segments, sliced fennel and the dill and serve immediately.

The Weekend Cook: Good Food for Real Life (Angela Hartnett, £22.99) is out now. 

Photography © Jonathan Lovekin.

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