Name: Bream carpaccio with tomato confit sauce vierge
Total time: 20 min
Ingredients: 1 sea bream, very fresh, filleted and skinned; 2 tsp baby capers; 100g confit cherry tomatoes, finely chopped; 1 garlic clove, grated to a paste; 1 handful of basil leaves, finely chopped; 1 handful of flat-leaf parsley, finely chopped; 1/2 tsp coriander seeds, lightly crushed; 150ml of extra virgin olive oil, plus extra to loosen, if needed; 1/2 small red onion, very finely sliced; 1 lemon, zested and juiced; salt; freshly ground black pepper

Bream carpaccio with tomato confit sauce vierge

by GBC Kitchen

Ingredients

Fish & Shellfish

1 sea bream, very fresh, filleted and skinned

Store Cupboard

2 tsp baby capers
salt

100g confit cherry tomatoes, finely chopped

Fruit & Vegetables

1 garlic clove, grated to a paste
1/2 small red onion, very finely sliced
1 lemon, zested and juiced

Salad & Fresh Herbs

1 handful of basil leaves, finely chopped
1 handful of flat-leaf parsley, finely chopped
1/2 tsp coriander seeds, lightly crushed

Oils & Vinegars

150ml of extra virgin olive oil, plus extra to loosen, if needed

Spices & Dried Herbs

freshly ground black pepper