How to make sea bass tartare – Italian-style with potato, tomato & olive
A refined Sea Bass Tartare with potato, tomato, and olive—Italian‑style, light and elegant. Step‑by‑step recipe, plating tips, and smart wine pairings.
A Roman memory, plated with finesse
Some dishes leave a lasting impression. For me, it was the sublime hamachi tartare I had at the elegant fish restaurant Il San Lorenzo in Rome. Everything about it was perfect: the flavours were pure, the textures were delicately interplayed, and the presentation exuded pure class. I wanted to recreate that magic at home, using ingredients that are available here. The result was this sea bass tartare with potato, tomato and olive – a dish that embodies the soul of Italian cuisine: quality, simplicity and finesse.
The secret to perfect sea bass tartare?
The key to success is the quality of the ingredients you use. Choose super-fresh sea bass, a waxy potato for an earthy note, a tomato with a full flavour, fruity extra virgin olive oil, fleur de sel and a touch of basil. Finish with a hint of lemon zest and a few micro leaves to add freshness and elegance. This dish is a harmonious blend of pure and Mediterranean flavours. It is light, aromatic and elegant, and is ideal as a starter for a festive occasion or an intimate dinner.
Wine & pairing – what flatters sea bass tartare
Sea bass tartare goes well with fresh, mineral wines that have a lively acidity. These wines complement the salty character of the fish, as well as the fruitiness of the tomato and olive oil. Avoid oak, as this makes the texture too heavy for raw fish.
Top choices (clean & linear):
- Albariño (Rías Baixas) - citrus, peach, salty.
- Vermentino (Liguria/Sardinia or Provence) - Mediterranean spiciness with an elegant bitterness.
- Verdicchio or Gavi (Cortese) - fresh acidity and a hint of almond.
- Chablis (unoaked) - chalky minerality for a très chic pairing.
- Sancerre / Pouilly‑Fumé (Sauvignon Blanc) - grassy, citrus.
- Etna Bianco (Carricante) - citrus, smoky minerality, slightly spicy.
Sparkling & light alternatives:
- Brut nature / extra brut traditional method (crémant, cava): bubbles lift the texture.
- Provence rosé or chilled Gamay/Frappato (unoaked): only if very delicate and well‑chilled.
Alcohol‑free pairing:
A cold infusion of lemon verbena + green apple + a pinch of sea salt, or a kombucha with lemon or verbena.
Recipe - Sea Bass Tartare Italian Style
Ingredients (for 2 people)
- 200 g sea bass fillet, skin removed
- 1 waxy potato
- 1 ripe tomato
- 1 basil sprig
- 2 tsp very finely chopped red onion
- 6 black olives, pitted
- Extra‑virgin olive oil
- Freshly ground black pepper
- Fleur de sel
- Finely grated lemon zest & microgreens to finish
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Step-by-step preparation:
- For the fish, cut the sea bass into 0.5 cm cubes. Season lightly with pepper and fleur de sel.
- Cut the potato into equal-sized cubes, steam until just cooked, then leave to cool completely.
- Peel, deseed and cut the tomato into brunoise.
- Herbs: Finely chop the basil and slice the olives thinly.
- Mix the fish, potato, tomato, basil, red onion and olives. Add 1–2 tablespoons of fruity olive oil, then taste and adjust the seasoning if necessary.
- For presentation, shape into a neat bar or use a round ring mould. Drizzle with a little more olive oil, add a touch of lemon zest and finish with micro leaves. Serve with thin slices of toasted bread.
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