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–+ servings
White fish carpaccio on a plate with green salad and edible flowers.

White Fish Carpaccio With Citrus Dressing

Rosanna Stevens
White Fish Carpaccio With Citrus Dressing is a light and refreshing dish that makes a very elegant appetizer or first course.
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Prep Time 30 minutes
Total Time 30 minutes
Course Appetizer, Salad
Cuisine Italian
Servings 4 people
Calories 199 kcal

Equipment

  • sharp knife Ideally flexible

Ingredients
 

  • 2 Large sea bass fillets (or other white fish)
  • ½ Lemon (juiced)
  • ½ Orange (juiced)
  • 50 ml (⅕ cup) Olive oil
  • ½ tablespoon Honey
  • 4 teaspoon Capers
  • 4 teaspoon Pickles (finely diced)
  • ½ teaspoon Salt

Instructions
 

  • Whisk the orange and lemon juice together, and then stream in the oil whilst continuing to whisk. Add the salt and honey to taste.
  • Use a very sharp knife to shave the fish into thin slices and place them in a single layer on a serving plate.
  • Use a pastry brush to gently brush the dressing over the white fish carpaccio.
  • Scatter the capers and chopped pickles/gherkins over the top, add a pinch of lemon zest, and serve immediately.

Notes

Sea bass works best in this recipe, or sea bream is another good option.
I like to toss the remaining dressing in with some green salad to serve alongside. 
Fresh dill and edible flowers work well as a garnish. 
 

Nutrition

Calories: 199kcalCarbohydrates: 8gProtein: 21gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 464mgPotassium: 392mgFiber: 2gSugar: 5gVitamin A: 193IUVitamin C: 32mgCalcium: 41mgIron: 1mg
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