30 mins
Serves 4
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.
INGREDIENTS
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
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