This delicious recipe calls for the very freshest of Sea Bass. Ask the fishmonger to filet the fish for you.
To prepare: place the fish down on a chopping board and slice the flesh using a very sharp flexible knife into thin slices. Slicing against the grain.
Cover 4 plates with the sliced fish and then add the thinly sliced radishes, chopped (deseeded) tomatoes and chill and then dress with a squeeze of lemon juice, sesame oil and a sprinkle of sea salt. Finish with the torn coriander
- 600g fillet of sea bass
- 2 Red chillies (depending on heat)
- 4 Radishes
- Cherry tomatoes (6-8)
- A handfull of coriander leaves torn
- Sesame oil
- Lemon juice