Sea bass carpaccio with chilli, oregano and olive oil
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
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
Method
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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Sea bass carpaccio with chilli, oregano and olive oil
