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Sea bass carpaccio with chilli, oregano and olive oil

Sea bass carpaccio with chilli, oregano and olive oil

Sea bass carpaccio with chilli, oregano and olive oil

PT20M

Why not try?

1
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
2
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
3
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
  • 1 lemon

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