Sea Bass Carpaccio

Method

This delicious recipe calls for the very freshest of Sea Bass. Ask the fishmonger to filet the fish for you.

Serves 4

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

Shopping List

  • 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
  • Salt