Simple flavours are beautifully presented in this sea bass fillet recipe from Robert Thompson. The sea bass is served up as a carpaccio and flavoured with chilli and oregano, making an excellent seafood starter
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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)
1 red chilli
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
1 sea bass fillet
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
extra virgin olive oil
1 tsp oregano leaves
2 2/3 handfuls of mixed salad leaves
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