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Sea bass carpaccio with chilli, oregano and olive oil

by
Robert Thompson
Sea bass carpaccio with chilli, oregano and olive oil

PT20M

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Ingredients

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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)
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
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
  • 1 handful of mixed salad leaves
  • 1 lemon
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Robert Thompson
Robert Thompson

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

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