Fish carpaccio

You don’t need to be a chef to make raw fish at home. This three-ingredient dish is so simple, delicious, and easy to scale up that it’s part of my go-to for a quick lunch as well as large dinner parties. We love to eat this with chop sticks!

It works well with white fish, like sea bream or bass (bass is nicer, I think) and can be served as a main with toasted bread and a side salad. Also works as a tapa.

As for any carpaccio, the slices have to be very thin, so having a sharpe knife will make your life much easier!

Ingredients (serves 2)

• Raw sea bass or bream fillet (make sure it’s very fresh)

• Fennel bulb with tops (half is probably enough)

• Good quality capers, chopped

Dressing

• Extra virgin olive oil

• Lemon juice

• Sea salt flakes & pepper

Method

• Remove any pin bones in the fish fillet.

• Slice the fish fillet at an oblique angle into very thin slices. No need to take the skin off in advance. The fish comes off it as you slice.

• Place in a single layer on a serving plate.

• Scatter with shaved fennel (as much as you like).

• Sprinkle with the chopped capers and fennel tops.

• Dress liberally with the olive oil, lemon juice, salt and pepper.