Sea bass, pomegranate, mint and green chilli carpaccio

Add a pop of colour to your festive table

  • place PRE 15 minutes
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 Don’t dress the fish in advance, as it will start “cooking” from the acid in the juices. You can prepare all the components ahead and assemble this gorgeous starter dish quickly at the last minute.

Instagram: @chefamirbatito

  • Slice the sea bass fillets diagonally into thin strips and spread them over a large, flat serving plate.
  • Leaving one half of the pomegranate intact, pick the seeds from the other half. Put the seeds to one side.
  • To extract the juice, place a sieve over a bowl to catch stray seeds or pith, and squeeze the pomegranate half like a lemon. Or if you have only seeds, blitz them in a food processor and then sieve out any bits that remain.
  • Halve the chilli, remove the seeds and slice thinly.
  • To serve: pour the pomegranate juice over the fish, drizzle with the olive oil and lemon juice, and sprinkle liberally with sea salt and the remaining pomegranate seeds
  • Scatter with the chilli and mint to finish and serve immediately.

4 sea bass fillets, skinned and sliced thinly on the diagonal

1 large pomegranate, halved

1 green chilli,

Juice of 1 lemon

1 tbsp olive oil

1 tsp sea salt

20 small mint leaves

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