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Recipes By Mesimeri

Sea Bream Carpaccio with Olive Oil

Sea Bream Carpaccio with MESIMERI Lime Dressing.

Fresh Sea Bream Carpaccio with Pickled Caper Leaves, Extra Virgin Olive Oil MESIMERI, and Cilantro Oil.

INGREDIENTS:

  • 2 sea bream fillets
  • 100g pickled caper leaves
  • Fresh cilantro
  • 40g radish
  • 120g lime
  • 1 grapefruit
  • 15g Extra Virgin Olive Oil MESIMERI
  • Salt and pepper

INSTRUCTIONS:

  • Cut the sea bream fillets into squares. In a bowl, mix the fish with lime juice, salt, and pepper.
  • Cover and refrigerate for 4 hours.
  • In a small saucepan, combine cilantro, MESIMERI extra virgin olive oil, garlic, and pepper.
  • Heat over low temperature at 50-60 degrees Celsius until fragrant.
  • Remove the sea bream fillets from the refrigerator, pour the mixture over them, and serve with fresh MESIMERI extra virgin olive oil.

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