Carpaccio Di Branzino* Recipe

Chill and slice

Place the branzino fillet in the freezer for 20–25 minutes to firm it slightly (this makes very thin slicing easier). Meanwhile, line a cutting board with plastic wrap. Remove fillet from freezer when slightly firm but still pliable.

Using a very sharp slicer or chef’s knife held at a 20–30° angle, slice the fillet into paper-thin slices (about 1–2 mm thick). If desired, trim away any remaining connective tissue. Arrange slices in a single layer on chilled serving plates, either overlapping in a circle or fanned out.

Lightly season the arranged slices with 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper, sprinkling evenly.

In a small bowl or jar combine 6 tbsp extra-virgin olive oil, 2 tbsp fresh lemon juice, 2 tbsp fresh orange juice, 1 tsp white wine vinegar, 1 tsp grated lemon zest, 1 tsp grated orange zest, 1/2 tsp honey, 1/4 tsp fine sea salt, and 1/4 tsp freshly ground black pepper.

Whisk vigorously (or shake in a closed jar) until the dressing is fully emulsified and slightly thickened. Taste and adjust seasoning: add a little more citrus if you prefer brighter acidity or a touch more honey if you prefer sweeter balance.

Spoon or lightly drizzle the citrus dressing evenly over the arranged branzino slices—use about 2–3 tbsp per plate, ensuring each slice receives some dressing but is not swimming.

Scatter fresh oregano leaves over the carpaccio. If using larger oregano leaves, tear them into small pieces so the flavor disperses evenly.

Add microgreens or a small handful of baby arugula to the center or scatter lightly over the fish for color and a hint of peppery bite (about 1 cup divided between plates if serving multiple).

Finish with a light drizzle of 1 tbsp high-quality EVOO (divided), a sprinkle of flaky sea salt (about 1/2 tsp divided) and a final crack of black pepper (about 1/4 tsp divided).

Serve immediately while fish is chilled. Carpaccio is best eaten within 15–20 minutes of dressing to preserve texture and freshness.