Sea Bass with Herbs

Preparation info
  • serves


    • Difficulty


Appears in

By Jeremy Round

Published 1988

  • About


  • quantities for 1 lb of sliced fish
  • 1 teaspoon sea salt plus another 1


Skin and fillet the sea bass, then cut very thinly at a slant to form large, translucent slices. The knife must be razor sharp.

Season each slice and scatter fairly generously with mixed fresh herb leaves. Layer slices in a dish, sprinkling each herbed layer with olive oil. Make sure there is enough oil to cover the top slice, then leave for 12-36 hours in the fridge.

Bring up t