Branzino Curato

Recipe by The Seahorse
"As we always have a good supply of fresh fish at the restaurant, we like to take advantage of this and put raw fish on the menu."
Taken from The Seahorse – the restaurant & its recipes by Mitch Tonks & Mat Prowse published by Absolute Press an imprint of Bloomsbury.

INGREDIENTS

For 2 people.

1 ripe avocado, peeled and stoned

1 green chilli, finely chopped

2 large limes

A handful of coriander leaves

1 tablespoon olive oil, plus extra for drizzling

200g really fresh sea bass fillet

1 red chilli, finely chopped

Salt

For the toasts

Stale Focaccia

Very good-quality olive oil, for drizzling

METHOD

To make the toasts, preheat the oven to 200°C/Gas Mark 6.

Cut the focaccia into thin slices, about 1–2mm thick. Place on a baking tray, drizzle with a very small amount of olive oil, sprinkle with salt and place in the oven for 3 minutes, or until just crisp.

Blend the avocado in a food processor with the green chilli, juice of 1 lime and most of the coriander until you have a smooth paste. Add the olive oil and season with salt. Set aside.

Finely shred the remaining coriander and set aside. Dice the sea bass as finely as you can and put into a small glass or metal bowl. Squeeze over the juice of the remaining lime then drizzle generously with olive oil. Sprinkle with the red chilli, the reserved shredded coriander and salt to taste. Toss everything together lightly with a spoon.

Serve a spoonful of the mixture on a plate with a good spoonful of the avocado mixture and focaccia toasts.