Sea Bass Carpaccio with Sea Fennel and Olive Oil Lemon Sauce
Ingredients
- 800g Farmed Fresh fish Sea Bass (800-1000)
- Sea fennel (Kritamo) Manousos
- Lemon juice
- Extra virgin olive oil Theo
- Sea salt Afrina
- Freshly ground pepper Batavia
Instructions
- Slice the sea bass very thinly and lay the slices on a plate.
- Drizzle with lemon juice and olive oil.
- Add the sea fennel and season with salt and pepper.
- Serve immediately.
Mussel Tartare with Ouzo Foam
Previous Post
Mussel Tartare with Ouzo Foam
Grilled Octopus with Wine and Orange Sauce
Next Post
