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Citrus-cured fish with herbs and vinaigrette

By: Kitchen Trinity/The Taverne Agency

Published: 15 Apr 21
Updated: 18 Mar 24

Citrus-cured fish with herbs and vinaigrette

This ceviche-style starter of citrus-cured fish uses orange and lemon juice for a splash of zest, while herbs such as chives, dill and coriander add punch.

Or, perhaps this summery sea bass ceviche with avocado will fit the bill as a starter to kick off your next dinner party?

Easy
April 2021

Test kitchen approved

Serves 4
Hands-on time 30 mins, plus 2 hours marinating

This ceviche-style starter of citrus-cured fish uses orange and lemon juice for a splash of zest, while herbs such as chives, dill and coriander add punch.

Or, perhaps this summery sea bass ceviche with avocado will fit the bill as a starter to kick off your next dinner party?

Dairy-free recipes

Nutrition: per serving

Calories: 299kcals
Fat: 22.9g (3.3g saturated)
Protein: 18.3g
Carbohydrates: 4.6g (4.4g sugars)
Fibre: 0.7g
Salt: 1.9g

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Ingredients

5 black peppercorns, crushed using a pestle and mortar
1½ tbsp coarse sea salt
3 tbsp granulated sugar
4 tsp finely grated orange zest
1 tsp finely grated lemon zest
2 tbsp chopped fresh chives
2 tbsp chopped fresh dill
2 tbsp chopped fresh coriander
4 x skin-on sustainable white fish fillets, about 100g each (such as farmed sea bass or sea bream – see tips)

For the vinaigrette

2 shallots, finely chopped
2 tsp dijon mustard
1 small garlic clove, crushed
2 tbsp white wine vinegar
2 tbsp vegetable stock
8-10 tbsp olive oil
1 tsp runny honey

To serve

1 lime, thinly sliced
Large handful freshly picked soft herbs – we used a mix of tarragon, basil, purple basil, dill and chervil
Crusty bread

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Method

Mix the crushed peppercorns, salt, sugar and zests. Toss the herbs separately (see Know-how).
Pat the fish fillets dry and put next to each other, skin-side down, in a non-metallic baking dish. Spread the salt mixture over, pressing it in well. Top with the herbs and lightly press down again. Cover with cling film and chill for 2 hours.
For the vinaigrette, put the shallots in a pan of boiling water, bring back to the boil and cook for 5 seconds. Drain, rinse with cold water and drain again. Whisk the mustard, garlic, vinegar, stock, olive oil and honey. Stir in the shallots, then season with salt and pepper. Cover and chill.

Gently scrape the marinade from the fillets and slice diagonally into thin strips, discarding the skin. Arrange the fish on plates, top with slices of lime and leafy herbs, then drizzle over some of the vinaigrette. Serve with the rest of the vinaigrette on the side and good bread.

Recipe from April 2021 Issue

Nutrition

Nutrition: per serving

Calories: 299kcals
Fat: 22.9g (3.3g saturated)
Protein: 18.3g
Carbohydrates: 4.6g (4.4g sugars)
Fibre: 0.7g
Salt: 1.9g

delicious. tips

Buy the freshest fish you can and eat it on the same day (tell your fishmonger what it’s for). If you find fresh lemon verbena, chop 6 leaves into the marinade (step 1).