Sea Bass Fillet Carpaccio With Chilli, Oregano

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

Ingredients

print recipe

shopping List

Metric

Imperial

Ingredients

1 sea bass fillet, weighing 600g
1 red chilli
extra virgin olive oil
1 tsp oregano leaves
1 handful of mixed salad leaves
1 lemon, cut into wedges

print recipe

shopping List

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