Come summer and the heat our appetites tend to become lighter and healthier. Fish, and better yet raw fish is hard to beat in such cases. This raw Sea Bass dish hits the mark perfectly, indeed any raw or light fish dish does, so if this doesn’t take your fancy, why not try our Tuna Burger, gin cured gravlax, or Ceviche. This only takes about 20 minuets to make and goes perfectly with avocado or finely sliced raw fennel.
Ingredients – serves 2 -4
4 fillets of sea bass
1 radish – finely sliced to the point it’s translucent
- Take the sea bass straight from the fridge, bone it and pat dry. Then slice, with a large sharp knife, at an angle down to the skin and then pull the flesh away from it with the knife. Repeat every 5mm or so until you you’re left with just the skin.
- Cover a serving plate with the fish and sprinkle over a little sea salt. Dot slices of the radish over the fish, and then zest a lime and an orange over it. Squeeze over the fish the juice of the lemon 1/4, half the lime and a small segment of the orange. Finally scatter a few pomegranate seeds over the fish, a drizzle of olive oil, and a little more sea salt. Serve and enjoy.