Sea Bream Crudo with Lemon and Olives

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This elegant sea bream crudo with lemon and olives is a vibrant celebration of high-quality seafood and Mediterranean flavours. By using the freshest possible white fish, this heart-healthy dish relies on simple, punchy ingredients like grated plum tomatoes and piquant Niçoise olives to enhance the natural sweetness of the bream. It is a sophisticated, no-cook starter that brings a touch of coastal luxury to your dining table.

Perfect as a light lunch or an impressive first course for a dinner party, this recipe is naturally low in saturated fat and rich in omega-3 fatty acids. The combination of peppery rocket and sharp lemon juice provides a refreshing contrast to the silky texture of the thinly sliced fish. Serve immediately on chilled plates to maintain the delicate temperature and crisp textures of this homemade delicacy.

Ingredients for Sea Bream Crudo with Lemon and Olives

2 plum tomatoes, halved crosswise
Koshersalt
1/2 lemon
675g highest-quality sea bream, skin, bones, and blood lines removed
1 1/2 cups rocket
1/3 cup Niçoise olives
1/2 small red onion, very thinly sliced
120ml fresh lemon juice
Extra-virgin olive oil (for drizzling)
Flingsalt

How to make Sea Bream Crudo with Lemon and Olives

Grate tomatoes on a box grater until all the flesh is grated and there is just skin left; discard skin. Transfer tomato pulp to a small bowl and season lightly with kosher salt.

Cut lemon half into quarters; remove seeds and white pith in the centre. Thinly slice quarters.

Place fish on a cutting board. Hold a long knife at a 45° angle and cut fish with the grain into 1/4"-thick slices (use a sharp blade and aim for one long, clean stroke). Cut each slice in half crosswise.

Arrange sea bream on chilled plates. Spoon a bit of grated tomato around and scatter lemon pieces over. Top with rocket, olives, and onion. Pour lemon juice over, then drizzle with oil and sprinkle with sea salt.

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