SEA BASS CARPACCIO WITH CHILLI

RECIPES
TIME TO MAKE:

10 MIN

The simplicity of a carpaccio, elevated with fresh herbs from your indoor garden, will surely become a dinner party favourite! British Chef Robert Thompson, the youngest chef to ever receive a Michelin star, first developed this recipe, drawing the fresh and pure flavours from uncomplicated ingredients.

When choosing a mixed salad, opt for one that will not overpower your protein. We suggest our Black Simpson Lettuce as it is a tender and sweet taste to balance the chilli’s heat. 

 

INGREDIENTS

  • 1 sea bass fillet (600g) 
  • 1 red chilli (finely diced)
  • extra virgin olive oil (to taste)
  • 1 tsp oregano leaves 
  • 1 handful of mixed salad leaves 
  • 1 lemon (wedged)

MADE WITH

BLACK SIMPSON LETTUCE

DIRECTIONS

  1. Remove the chilli seeds and blanch by submerging in boiling water for 2-3 minutes and then refreshing in iced water. Drain well. 
  2. Debone the fish fillet and slice thinly. Divide equally onto four plates.
  3. Dress each plate with olive oil, seasoning, blanched chilli, and oregano leaves. 
  4. Finish with the dressed salad leaves and serve with a wedge of lemon.