Theo Randall, Chef Patron of Theo Randall at the InterContinental shares a recipe for Sea Bass Carpaccio:
I like to use small wild sea bass for this carpaccio because they are so tender. You don't need any lemon - the tomatoes have enough acidity and adding lemon would make the dish too acidic. This simple two-step recipe serves two:
1 very fresh sea bass fillet, about 200g
1 tsp chopped marjoram
1 tsp chopped fresh red chilli
2 tbsp good extra virgin olive oil
4 Datterini or cherry tomatoes, cut into quarters
sea salt and freshly ground black pepper
1. Using a very sharp knife, slice the sea bass fillet downwards towards the skin into slices as thin as possible; discard the skin. Lay the slices on two plates or a platter.
2. Season with salt and pepper, then sprinkle with themarjoram and chilli. Drizzle over the olive oil and scatter the tomatoes on top. Finish with some rocket leaves.
For more follow Theo on Instagram @theo.randall