Sea Bass Carpaccio with Green Mango

• 3 whole sea bass or 6 x 150 g (5½ oz) sea bass fillets

Preparation

Wash the bass fillets and remove the skin and bones. Brush them with a little oil, then lay them flat in a container before putting them in the freezer for 30 minutes to firm up.

To prepare the mango relish, peel and finely dice the mangoes and red onion. Zest and juice the lime. Remove the seeds from the pomegranate. Finely chop the coriander.

In a bowl, m