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

First published in 2015

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Ingredients

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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

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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