Using a sharp paring knife, cut very thin slivers of sea bass, from head to tail. Place them between sheets of greaseproof paper and gently flatten them. Place the slices on a plate, and set aside.
Put the fresh grapefruit juice,
When you are ready to serve, arrange the fish slices on individual plates, with the grapefruit segments and some salad leaves. Drizzle with a simple olive oil dressing, if you fancy.
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