Jamie Oliver 5 Ingredients Lime-cured Sea Bass is made with sea bass, limes, a ripe peach, tarragon, and mixed-colour chillies. This tasty Lime-Cured Sea Bass recipe creates a refreshing starter that takes about 15 minutes to prepare and can serve up to 4 people.
This Lime-cured Sea Bass Recipe Is From 5 Ingredients Mediterranean Cookbook by Jamie Oliver.
Ingredients Needed:
- 2 x 150g (5.3 oz) super-fresh white fish fillets (sea bass or bream), skin off and reserved, pin-boned
- 4 limes
- 1 ripe peach
- 10g (1/2 bunch) tarragon leaves
- 1–2 mixed-colour chillies
How To Cook This Lime-cured Sea Bass:
- Prepare the fish: Ask your fishmonger to fillet the white fish, remove the skin (keep it aside), and slice the fish into 1cm chunks.
- Crisp the fish skin: Heat a non-stick pan over medium heat with a drizzle of olive oil. Fry the fish skin for about 3 minutes, turning halfway until crispy. Remove and set aside.
- Cure the fish: Grate the zest of 1 lime and set it aside. Juice all 4 limes into a shallow bowl, seasoning with sea salt and black pepper. Stir in the sliced white fish to start the curing process.
- Add the other ingredients: Destone and thinly slice the peach, pick the tarragon leaves, and finely slice the chillies. Gently toss everything into the bowl with the curing fish.
- Serve: Top the dish with the crispy fish skin, scatter over the reserved lime zest, and drizzle with extra virgin olive oil if desired.
Recipe Tips
- Choose fresh fish: Use the freshest white fish possible to get the best flavor and texture.
- Evenly slice the fish: Cut the fish into 1cm chunks for even curing and a uniform taste.
- Crisp the fish skin: Fry the fish skin until golden and crispy to add a crunchy contrast to the soft, cured fish.
- Watch the lime juice: Too much lime can overpower the dish, so stick to the amount in the recipe for the best balance.
- Add the peach last: Add the peach gently to avoid crushing the fruit, keeping its fresh texture in the dish.
How To Store Leftovers
Place any leftover cured sea bass in an airtight container and store it in the fridge for up to 1 day. Since the fish is cured, it’s best to eat it as fresh as possible.
Nutrition Facts
- Calories: 166 kcal
- Fat: 9.3g
- Saturated Fat: 1.9g
- Protein: 15.7g
- Carbohydrates: 5.5g
- Sugars: 4.7g
- Salt: 0.6g
- Fibre: 0.8g
Try More Jamie Oliver 5 Ingredients Recipes:
- 5 Ingredients Harissa Sea Bass
- 5 Ingredients Steamed Fish Aïoli
- 5 Ingredients Seared Tuna Salad
- 5 Ingredients Bream & Roasted Grapes
Jamie Oliver 5 Ingredients Lime-cured Sea Bass
Description
Jamie Oliver 5 Ingredients Lime-cured Sea Bass is made with sea bass, limes, a ripe peach, tarragon, and mixed-colour chillies. This tasty Lime-Cured Sea Bass recipe creates a refreshing starter that takes about 15 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Prepare the fish: Ask your fishmonger to fillet the white fish, remove the skin (keep it aside), and slice the fish into 1cm chunks.
- Crisp the fish skin: Heat a non-stick pan over medium heat with a drizzle of olive oil. Fry the fish skin for about 3 minutes, turning halfway until crispy. Remove and set aside.
- Cure the fish: Grate the zest of 1 lime and set it aside. Juice all 4 limes into a shallow bowl, seasoning with sea salt and black pepper. Stir in the sliced white fish to start the curing process.
- Add the other ingredients: Destone and thinly slice the peach, pick the tarragon leaves, and finely slice the chillies. Gently toss everything into the bowl with the curing fish.
- Serve: Top the dish with the crispy fish skin, scatter over the reserved lime zest, and drizzle with extra virgin olive oil if desired.
Notes
- Choose fresh fish: Use the freshest white fish possible to get the best flavor and texture.
- Evenly slice the fish: Cut the fish into 1cm chunks for even curing and a uniform taste.
- Crisp the fish skin: Fry the fish skin until golden and crispy to add a crunchy contrast to the soft, cured fish.
- Watch the lime juice: Too much lime can overpower the dish, so stick to the amount in the recipe for the best balance.
- Add the peach last: Add the peach gently to avoid crushing the fruit, keeping its fresh texture in the dish.
Jamie Oliver 5 Ingredients Lime-cured Sea Bass