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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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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
Robert Thompson's cooking is full of character and classical skill.
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Sea bass carpaccio with chilli, oregano and olive oil
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Sea bass carpaccio with chilli, oregano and olive oil
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