Sea Bass Fillet Carpaccio With Chilli, Oregano

Sea bass carpaccio with chilli, oregano and olive oil

Starter
easy
4
20 minutes

PT20M

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

Discover more:

Share recipe

Related recipes

Red grapefruit and mango press, ginger ice cream, ricotta cake and almond brittle

by Frances Atkins

Roast tomato and spring onion risotto with seared tuna

by Adam Gray

Roasted cherry tomatoes

by Adam Gray

Grilled fillets of sea bass with herb risotto, roasted cherry tomatoes and pesto

by Martin Wishart

Pan-fried lamb sweetbreads with pea purée, asparagus spears

Pan-fried lamb sweetbreads with pea purée, sous vide shallots and asparagus spears

by Sean Hope

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