Seabass, Orange & fennel crudo

This is a beautifully clean recipe - the freshest of fish, a bit of spicing and the acidic fruit to cure. If you don't have orange to hand, lime or lemon will do - you just need the acidity of the citrus to work it's magic. If you cannot get hold of bass use seabream or monkfish. The key to this dish is to slice the fish nice and thin.
Serves 6 as a starter:
500g skinless seabass fillet
1/2 teaspoon pink peppercorns, lightly crushed
2 tablespoon extra-virgin olive oil
2 blood oranges, segmented with any juice reserved
100g fennel, thinly sliced using a mandolin
A handful of your choice of herbs, leaves picked (I like to use dill or basil)
Sea salt
Using a sharp knife, slice the seabass down the centre, then across at an angle so that it looks like sashimi.

Place the seabass pieces on a serving dish, season with the pink peppercorns and some sea salt and cover with the olive oil and orange juice. Top with the orange segments, sliced fennel and the dill and serve immediately.