Sea bass 2.5kg
Cherry tomatoes 8
Lemons 2
Dried chillies 3
Ex.v.olive oil 3 tbs
Marjoram leaves 3 tbs
Place the bass fillets skin side down on a board. Using a long-bladed knife, cut the slices as finely as you can along the whole length of the fillet. Place the slices side by side on cold plates.
Squeeze the juices and a little pulp out of the tomatoes over the bass. The tomato acids will slightly ‘cook’ the fish. Drizzle with lemon juice, season and add a few flakes of chilli. Finally pour over 3 tbs olive oil and scatter with a few marjoram leaves. Serve with lemon.
Ask the fishmonger to clean, scale and cut the fish into 2 fillets. The fillet cut from a large sea bass weighing around 2.5kg is the easiest to finely slice. Sea bass for carpaccio should always be very fresh. Medium to large line-caught wild fish will always have the best flavour.