Pink snapper crudo with fennel, pomegranate and mint

Use the best, freshest fish you can find here.

You'll need

400 gm skinless sashimi-grade pink snapper fillets, well-chilled, thinly sliced across the grain 80 ml (1/3 cup) extra-virgin olive oil To serve: juice of 1 lemon, plus extra wedges 2 baby fennel bulbs, shaved on a mandolin ¼ Spanish onion, thinly sliced Seeds from ½ pomegranate 1 cup coarsely chopped mint


  • 01
  • Arrange snapper on a plate, cover with plastic wrap and refrigerate until required.
  • 02
  • Whisk oil and lemon juice in a bowl and season to taste. Add fennel, onion, pomegranate seeds, and mint, toss to combine, then scatter onto pink snapper and serve with lemon wedges.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Mar 2015

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