This carpaccio recipe by Pat Swanson has become a favourite among members of the EWYK Facebook Community. It's a simple, flavourful dish made by thinly slicing fresh fish and dressing it with lemon, olive oil, garlic, and capers. The combination of tangy lemon and rich olive oil, paired with the briny capers, creates a fresh, light dish that’s perfect as an appetiser.
Ingredients
- 200 g fresh fish, thinly sliced
- 1 lemon, juiced and zested
- 2 cloves finely chopped garlic (adjust to your liking)
- 1 handful chopped fresh parsley
- 2 tbsp capers, chopped
- 1 salt & pepper to taste
- 3 tbsp olive oil
- 1 loaf fresh crusty bread
Instructions
- Prepare the fish: Finely slice the fresh fish and lay it out in a single layer on a plate.
- Dress the fish: Top the fish with minced garlic, lemon juice, chopped capers, salt, pepper, lemon zest, and parsley. Drizzle a generous amount of good olive oil over the top.
- Rest and serve: Let the dish sit for about 30 minutes to allow the flavours to develop. Serve with fresh bread to soak up the juices!
Tried this recipe?Mention @eatwhatyoukill.co or tag #eatwhatyoukill!
Hi, I’m Tim Kavermann, the founder of Eat What You Kill (EWYK) and The Brave and The Wild (TBATW). I’m a brand strategist, designer, and photographer from Auckland, New Zealand. Throughout my journey, I’ve navigated the highs and lows of mental health and, in my 30s, discovered a passion for sourcing wild food, particularly through spearfishing—an ongoing challenge that continually pushes me outside my comfort zone. After years of building brands for others, I’m now channeling my experience and passion into EWYK and TBATW. By sharing my experiences and learnings, I hope to inspire and offer a space for others to openly embrace and share their own journeys.
