Sea bass with lime, chilli and avocado

Sea bass with lime, chilli and avocado

Branzino curato

By
From
The Seahorse
Makes
2 people
Photographer
Chris Terry

As we always have a good supply of fresh fish at the restaurant, we like to take advantage of this and put raw fish on the menu.

Ingredients

Quantity Ingredient
1 ripe avocado, peeled and stoned
1 green chilli, finely chopped
2 large limes
a handful coriander leaves
1 tablespoon olive oil, plus extra for drizzling
200g really fresh sea bass fillet
1 red chilli, finely chopped
salt

For the toasts

Quantity Ingredient
see method for ingredients
very good-quality olive oil, for drizzling

Method

  1. To make the toasts, preheat the oven to 200°C.
  2. Cut the focaccia into thin slices, about 1–2mm thick. Place on a baking tray, drizzle with a very small amount of olive oil, sprinkle with salt and place in the oven for 3 minutes, or until just crisp.
  3. Blend the avocado in a food processor with the green chilli, juice of 1 lime and most of the coriander until you have a smooth paste. Add the olive oil and season with salt. Set aside.
  4. Finely shred the remaining coriander and set aside. Dice the sea bass as finely as you can and put into a small glass or metal bowl. Squeeze over the juice of the remaining lime then drizzle generously with olive oil. Sprinkle with the red chilli, the reserved shredded coriander and salt to taste. Toss everything together lightly with a spoon.
  5. Serve a spoonful of the mixture on a plate with a good spoonful of the avocado mixture and focaccia toasts.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again