Name: Marinated Sea Bass with Dill (Ensalada Marinada de Lubina)
Yield: Serves 4
Cuisine: Spanish
Ingredients: 1 handful of curly endive or other tasty, attractive green leaves; 4 physalis (Cape gooseberries), cut into quarters (optional); Juice of 1 lemon; 300 g/10 oz sea bass fillet, skin and bones removed; 2 tbsp extra virgin olive oil, a lighter flavoured one if possible; Freshly ground black pepper; 8 cherry tomatoes, cut into quarters; 1 tsp chopped fresh dill; Pinch of salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food of Northern Spain

By Jenny Chandler

Published 2005

About

Marinated, paper-thin slices of raw fish or meat have become a popular starter (appetizer) in upbeat restaurants. They often appear on the menu as carpaccio, harking back to the Italian dish of raw beef that started the craze. This is such a delicate starter (appetizer) to begin a meal with, the lemon juice will “cook” the fish in seconds and you can have everything sliced ahead of time. Sea bass is expensive but you won’t need much, just make sure it is wonderfully fresh.

Ingredients

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Ingredients

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