When you've got a perfectly fresh piece of fish to work with, there's little needed to complement its briny flavors. A little lime, some chile, fresh cilantro, and a good-quality olive oil turn simple seafood into a sophisticated starter.
- 1 (6-ounce) boneless sea bass fillet
- 1 small Thai chile, thinly sliced
- Zest of 1/2 a lime
- Fresh cilantro leaves, for garnish
- Sea salt and freshly ground pepper
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon fresh lime juice
1. Slice the sea bass as thinly as possible with a sharp knife, discarding the skin. Lay the slices on a cold serving plate, overlapping slightly.
2. Sprinkle the fish with the sliced chile, lime zest, cilantro leaves, and a generous pinch each of salt and pepper. Drizzle with the oil and lime juice just before serving.