Sea bass carpaccio with chilli, oregano and olive oil

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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

First published in 2015






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
  • extra virgin olive oil
  • 1 tsp oregano leaves
  • 1 handful of mixed salad leaves
  • 1 lemon
First published in 2015

Robert Thompson's cooking is full of character and classical skill.

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