Hot sea bass carpaccio with fresh herbs and bottarga

Serves 4
Prep time 15 minutes
Cook time 3 minutes

800g fresh sea bass
1 garlic clove, finely chopped
3 tbsp extra virgin olive oil
1 tsp basil, finely chopped
50g leeks, sliced
100g cherry tomatoes
1 tsp onions, finely chopped
salt and pepper, to taste

garnish
1 tbsp grated bottarga or 50g thinly sliced bottarga
1 sprig Italian parsley, finely chopped

• Wash and fillet the sea bass. Slice the fish into thin slices and arrange on a plate.
• Top with garlic, olive oil, basil, leeks, cherry tomatoes, onions and salt and pepper.
• Cook the fish in an oven at 200°C for 2 to 3 minutes.
• Serve with grated or sliced bottarga and chopped Italian parsley.

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