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Recipe for the Weekend: Seabass Carpaccio

09/08/2013 16:37 BST | Updated 09/10/2013 10:12 BST

This is a great way to eat really fresh seabass. Try and cut the fish as thin as you can because if it is too thick it becomes a bit unpalatable. The addition of the tomatoes and chilli helps cut the richness of the raw fish. Try and avoid using lemon juice because the tomatoes have enough acidity and adding lemon would kill the delicious subtle flavour of the seabass. Have a good weekend!

Ingredients - serves 4

600g fillet of seabass (pin bones removed)

100g of datterini or cherry vine tomatoes

1 fresh red chilli (chopped and seeds removed)

1 tsp of chopped fresh marjoram

100g wild rocket leaves

1 tblsp of miniature capers

4 tblsp of good olive oil

Sea salt

Freshly ground black pepper

Method

Using a sharp slicing knife slice the fish from the tail upwards slicing at an angle so the knife goes down along the skin. Start placing the fish slices directly on to a main course plate and make sure there is enough fish to cover the plate but do not overlap.

Chop the chilli and cut the tomatoes into 1/8ths, mix with the olive oil and push a bit with a spoon so some of the tomato juice will be released into the oil. Season and put to one side.

Season the fish with salt and pepper then spoon over the tomato infused juice so it is evenly distributed. Sprinkle over the capers and the chopped marjoram and finish off with a few dressed rocket leaves. Try with a chilled glass of Pinot Bianco.