Fish Carpaccio

Ingredients

• 400 g fresh pale salmon fillet
• 200 g fresh sea bass fillet
• 3 tbsp oil (30 g)
• 2 tbsp lime juice (20 ml)
• 1 tbsp capers
• 1 tbsp lime zest
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Let the fish fillets chill briefly, then slice thinly with a sharp knife and arrange immediately on plates, lightly seasoning with salt and pepper.

2. 2.

   Whisk oil and lime juice together and drizzle over the fish. Sprinkle carpaccio with capers and lime zest before serving.