Sliced raw fish with lemon, olive oil, green salsa and red onion salad

Preparation info
  • Serves


    • Difficulty


Appears in

By Franck Dangereux

Published 2004

  • About

Raw cob (kabeljou) is best for this dish as it has beautifully firm, very white flesh and a good flavour, but you can substitute Cape salmon, yellowtail or tuna.


  • 700 g cob fillet (about 80 g per person), boneless and skinless
  • 120 ml


Make the onion salad in advance, or even the day before. This allows time for the red pigment of the onions to be released into the rest of the ingredients so that the whole mixture is pink, which looks very attractive arranged on top of the white fish. Cut the onions in half, then slice each half very finely, so that you end up with paper-thin semicircles. Mix the rest of the ingredient