Sea bream carpaccio with pink grapefruit, fennel and samphire


This stunning sea bream carpaccio recipe is a great way of serving fresh fish. With bursts of salty samphire, crisp fennel and sour pink grapefruit, this is a perfectly balanced starter that will impress your friends and family.

First published in 2022







Skin the bream fillets and slice finely, with the knife at an angle to achieve wider slices. This is easiest to do when the fish is fridge cold. Arrange the slices onto plates in a single layer


Use a knife to segment the grapefruit so that the citrus pearls aren't in their skins. Place them in a bowl with the extra virgin olive oil and stir until the pearls separate. Season with a pinch of salt then dress the fish with it

  • 2 segments of pink grapefruit
  • 2 tbsp of extra virgin olive oil
  • flaky sea salt

Shave the fennel finely on a mandoline and position in the centre of each plate 


Sprinkle the samphire pieces over each plate. Finish with a pinch of Aleppo chilli flakes, and the fennel fronds

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