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Ingredients
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Fish
Herbs and Aromatics
Citrus
Oils
Seasoning
Method
Preparation of the Fish
- 1
Slice the Branzino
Using a sharp knife, carefully slice the Branzino fillets into thin, even slices. Aim for about 1/8 inch thickness to ensure a tender carpaccio.
- 2
Arrange the Fish
Lay the sliced Branzino fillets on a large serving plate or individual plates, slightly overlapping each slice.
Herb and Garlic Mixture
- 3
Prepare the Garlic
Mince the garlic cloves finely or use a garlic press to create a paste.
- 4
Chop the Basil
Roughly chop the fresh basil leaves, keeping some whole for garnish if desired.
- 5
Combine the Herb Mixture
In a small bowl, mix the minced garlic with chopped basil, sea salt, and black pepper to taste.
Dressing and Serving
- 6
Prepare the Lemon
Zest the lemon and then juice it. Set aside the zest and juice for the dressing.
- 7
Make the Dressing
In a small bowl, whisk together the lemon juice, lemon zest, and extra virgin olive oil until well combined.
- 8
Drizzle and Garnish
Drizzle the dressing over the arranged Branzino slices. Sprinkle the herb mixture evenly on top and add extra basil leaves for garnish.
- 9
Serve Immediately
Serve the Branzino carpaccio fresh as an appetizer. Enjoy with additional lemon wedges on the side if desired.