SEA BASS CARPACCIO WITH LEMON AND TOMATO
6 servings | 30 minutes | easy
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SEA BASS CARPACCIO WITH LEMON AND TOMATO
6 servings | 30 minutes | easy
INGREDIENTS
1
sea bass (about 2.5 kg), scaled, filleted and boned
8
cherry tomatoes, halved
2
lemons (juice and slices to serve)
3
dried red chillies, ground
3
tablespoons chopped marjoram leaves
Extra virgin olive oil
PREPARATION
1/

Place the sea bass fillets skin side down on a chopping board.


2/

With a long bladed knife, slice them as finely as possible along the length of the fillet. Arrange the slices side by side on chilled plates.
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PREPARATION
3/

Squeeze the juice and part of the pulp from the tomatoes over the sea bass. The acids from the tomato will “cook” the fish. Drizzle with lemon juice, season and add a few chilli flakes.


4/

Drizzle with olive oil and scatter over the chopped marjoram leaves.

Serve with lemon slices

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Sea bass carpaccio with lemon and tomato
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