Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a small bowl, combine 100 grams of coarse sea salt, 50 grams of granulated sugar, 15 grams of sumac, and the zest of 1 large lemon thoroughly.

2. 2

   Lay the 2 branzino fillets (approximately 150 grams each) skin-side down on a plate and evenly spread the curing mixture over the flesh, ensuring complete coverage.

3. 3

   Cover the branzino fillets loosely with plastic wrap and refrigerate them for 2 hours to allow the curing process to take effect.

4. 4

   After curing, rinse both branzino fillets thoroughly under cold running water to remove all of the curing mixture and then pat them completely dry with paper towels.

5. 5

   Using a sharp knife, thinly slice the cured branzino fillets crosswise into delicate pieces, approximately 0.5 cm thick.

6. 6

   Arrange the sliced branzino artfully on a serving platter, scatter 10 grams of fresh dill over the fish, and drizzle with 30 ml of extra virgin olive oil.

7. 7

   Prepare a simple salad by tossing 1 very thinly sliced large fennel bulb with the supremed segments of 1 navel orange, seasoning with freshly ground black pepper, and serve alongside the cured branzino.