Sea bream carpaccio with pink grapefruit, fennel and samphire

Skin the bream fillets and slice finely, with the knife at an angle to achieve wider slices. This is easiest to do when the fish is fridge cold. Arrange the slices onto plates in a single layer

Use a knife to segment the grapefruit so that the citrus pearls aren't in their skins. Place them in a bowl with the extra virgin olive oil and stir until the pearls separate. Season with a pinch of salt then dress the fish with it

Shave the fennel finely on a mandoline and position in the centre of each plate 

Sprinkle the samphire pieces over each plate. Finish with a pinch of Aleppo chilli flakes, and the fennel fronds