Marinated Sea Bass

Thinly sliced sea bass cured in lemon juice and served with dill, red onion and olive oil: a fresh cold meze. A light, high-protein starter.

Ingredients

• 500 g sea bass fillets (very fresh, skinless)
• 40 g (3 tbsp) lemon juice
• 60 g (4 tbsp) olive oil
• 60 g (1/2) red onion
• 15 g (1/2 bunch) dill
• 6 g (1 tsp) salt
• 1 g (1/2 tsp) black pepper

Instructions

1. 1

   Remove any bones from the fillets and chill them in the freezer for 20 minutes for easier slicing; then cut on the diagonal into 3-4 mm slices with a sharp knife.

2. 2

   Arrange the slices in a single layer in a wide glass dish, sprinkle with the salt and drizzle the lemon juice so it touches every slice.

3. 3

   Cover and marinate in the fridge for 2-3 hours, until the fish turns white and opaque.

4. 4

   Slice the red onion into very thin rings and finely chop the dill.

5. 5

   Transfer the fish to a serving plate, scatter the onion and dill over, drizzle with the olive oil, sprinkle with black pepper and serve cold.

Nutrition

Per serving