Sea bass carpaccio with chilli, oregano and olive oil

First, remove the seeds of the chilli, finely dice and blanch in boiling water, then refresh in iced water and drain well (this removes a little heat)

Check the fillet of sea bass been de-boned and then using a very sharp knife, slice from head to tail cutting very thin slices

Cover 4 plates with the slices of fish and then dress each plate with olive oil, seasoning, blanched chilli and oregano leaves. Finish with the dressed salad leaves and serve with a wedge of Italian leafy lemon