Summer laziness has almost reached its highest point. Well…at least in my case. Too lazy to turn the oven on, too lazy to cook but never too lazy to eat!
Here is one of the simplest dishes you can prepare without any serious efforts but the result will really be more than satisfying. Perhaps, the hardest thing you could find in this recipe would be scarping out the seeds from the tomatoes!
I like to prepare this ceviche style dish in the morning and when it is time for lunch all I need to do is to season it and toast some bread.
Marinated wild seabass with bottarga
- 1 wild seabass (filleted, skin off)
- 2 big tomatoes
- 2-3 tender celery sticks
- Fresh basil
- Juice of 1 big lemon
- Freshly ground black pepper
- Olive oil
- Bottarga (tuna or grey mullet)
- Toasted bread
- Check the fish fillets for any small bones, wash them briefly and pat dry very well. Cut the fish in chunks.
- Wash and dry tomatoes, cut them in quarters and remove the seeds. If you are not as lazy as I was you can also remove the skin. In order to do that, make a cross cut in the bottom of tomatoes and place them in the boiling water for 1-2 minutes. Then plunge them in cold water. When cool enough, drain them and pull the skin off. Dice tomatoes.
- Wash, dry and finely slice the celery sticks.
- Wash, dry and chop some basil.
- Now mix everything together and pour the lemon juice over. Season with salt and pepper and drizzle with some olive oil. Mix thoroughly, cover with plastic wrap and put in the fridge for at least one hour.
- Remove from the fridge, adjust the seasoning, if needed. Drizzle with some extra olive oil, grate bottarga over your dish and sprinkle with more basil. Serve with some toasted bread.
- Voila! Enjoy!