Marinated croaker

Name: Marinated croaker
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 3
Ingredients: Croaker chilled 1 fillet; Lemons 1; Lime peel 1; Orange peel ½; Extra virgin olive oil to taste; Wild fennel to taste; Green apples 8.8 oz; Celery 2 ribs; Ice to taste; Fennel 2 ¼ cups; Fresh ginger 1.1 oz; Fine salt to taste; Sunflower seed oil 1 cup; Chives 2 tbsp; Celery leaves to taste; Leeks leaves 1 oz; Dill 6 tbsp; Red onions in sweet and sour to taste; Dill to taste; Maldon salt to taste; Black pepper to taste

it de es fr br

Gluten Free
Lactose Free

Difficulty: Difficult
Prep time: 30 min
Cook time: 10 min
Serving: 3
Cost: Average

PRESENTATION

Recipe by
Cooker Girl

Marinated ombrina is all about Ligurian seaside vibes, where marinated croaker fish meets that fresh, tender feel of just-caught seafood. Seriously good stuff. This dish is really all about simplicity, letting the main ingredients do their thing: thin slices of ombrina soak up a velvety texture from bright citrus juice. Plus, it’s topped off with lively apple, celery and fennel extract. For real, the marinated ombrina recipe plays with lemon and orange, making every bite a little tangy and super refreshing—just what folks around the Ligurian coast are into.

And here’s the thing: you get a hint of herbal oil that brings a soft richness, tying together those classic flavors found in this beautiful part of Italy. It’s perfect for the holidays or special dinners, feeling fancy yet staying true to laid-back, seaside roots. What’s really really special about this marinated drum fish is how it blends bright, punchy flavors with that moist, delicate fish.

In Liguria, the tradition of letting quality ingredients shine means this dish, while fancy, is all about choosing super-fresh fish and pairing it with the right elements. Thing is, the touch of apple and fennel adds a subtle sweetness and crunch—which is great, setting it apart from heavier marinated fish dishes you might find elsewhere.

So if you’re planning festive menus, this is a winner for a starter—it’s light yet feels indulgent, especially when served with other marinated seafood or a chilled glass of white wine. Similar dishes like "Ombrina alla ligure" also lean on herbal, citrusy notes, keeping everything crisp and lively. Anyone into a good marinated white fish or wanting to try a marinated ombrina fillet will love this. It captures that easy elegance Ligurian cooks are famous for. Every bite bursts with citrus and herbs, making it a dish that tastes like the Italian coast—simple, pure and really memorable.

INGREDIENTS

Croaker 1 fillet - chilled

Lemons 1

Lime peel 1

Orange peel ½

Extra virgin olive oil to taste

Wild fennel to taste

for the extract: Green apples 8.8 oz (250 g); Celery 2 ribs; Ice to taste; Fennel 2 ¼ cups (200 g); Fresh ginger 1.1 oz (30 g); Fine salt to taste

for the green oil: Sunflower seed oil 1 cup (200 g); Chives 2 tbsp (30 g); Celery to taste - leaves; Leeks 1 oz (30 g) - leaves; Dill 6 tbsp (30 g)

for garnish: Red onions to taste - in sweet and sour; Dill to taste; Maldon salt to taste; Black pepper to taste

Preparation

How to prepare Marinated croaker

To prepare the marinated croaker with citrus and green apple extract, start by cutting the croaker fillet into strips 1 and then into small cubes 2. Transfer the fish to a bowl and season with lemon zest 3.

Orange zest 4 and lime 5. Scent with fennel fronds and season with oil 6.

Mix, cover with plastic wrap 7 and place in the fridge while you prepare the rest. Prepare the green oil: blanch the dill with a small bunch of chives 8 for 15 seconds. Drain 9.

Then immediately immerse in ice water to keep the color vibrant 10, set aside. Do the same with the leaves of the two celery stalks, blanch in the same water 11, drain 12,

immerse in the bowl with ice water 13, then set aside. Lastly, peel the leek and blanch the leaves 14 for 1 minute. Again, drain 15

Pass them in ice water too 16. Gather all the blanched herbs, squeeze them, and place them in a pitcher 17, add the seed oil 18.

Blend with an immersion blender 19, then transfer the sauce to a saucepan and heat it for 2-3 minutes, 20 until a film forms on the surface, then strain it through a sieve and a paper towel 21.

Collect the oil and set it aside 22. Now for the extract: clean and cut the fennel into pieces 23, do the same with the celery 34.

Cut the apple in half, remove the core, and cut it into chunks with the peel 25. Lastly, peel and slice the fresh ginger 26. Prepare the pitcher with ice to prevent oxidation.

Place the cut fruit and vegetables in the extractor 28 and collect the juice in the pitcher 29. Season with salt 30 and set aside.

Take the marinated croaker, season it with lime juice 31 and salt, then plate it garnishing with Maldon salt flakes, pepper, dill 32, and sweet and sour red onions 33.

Complete by pouring the apple extract 34 and the green oil 35. Serve your seafood appetizer immediately 36.

Storage

The marinated croaker with citrus and green apple extract should be consumed immediately.

You can prepare the green oil in advance and store it in the fridge.

Tip

If you don't have an extractor, you can blend the apple and vegetables and then strain them through a sieve.

For safe consumption of raw, marinated or semi-cooked fish

Before consuming raw, marinated, or not perfectly cooked fish, it is recommended to freeze it for at least 96 hours at -0.4 degrees in a domestic freezer marked with 3 or more stars, according to the health ministry guidelines.

For the translation of some texts, artificial intelligence tools may have been used.