Ingredients

• 400 g fresh sea bream fillet
• 4 tbsp extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 2 tbsp fresh dill
• 2 tbsp fresh parsley
• 1 tbsp capers
• 1 tsp sea salt
• 1 pinch black pepper
• 50 g arugula leaves

Instructions

1. Prepare the fish

   Remove any remaining bones from the sea bream fillet using tweezers and pat completely dry with paper towels. Place the fillet on a cutting board and use a very sharp knife to slice paper-thin pieces at a 45-degree angle, each slice about 2-3mm thick. The fish should be translucent and flexible when sliced correctly. Do not press down hard or the delicate flesh will tear.

2. Arrange on plates

   Lay the fish slices on chilled serving plates in a single layer, slightly overlapping each piece to create an elegant pattern. Cover the entire surface of 4 plates with the sliced fish. Work quickly to prevent the fish from warming up. Do not pile the slices on top of each other as they will stick together.

3. Make the dressing

   Combine olive oil, lemon juice, and lemon zest in a small bowl and whisk for 1-2 minutes until well emulsified. The mixture should look slightly creamy and unified. Season with half the salt and a pinch of black pepper. Do not add too much acid or it will begin cooking the fish.

4. Season the fish

   Sprinkle the remaining sea salt evenly over the fish slices and let stand for 2-3 minutes to allow the salt to penetrate slightly. The fish will begin to glisten as moisture is drawn out. Do not leave longer than 3 minutes or the texture will become firm.

5. Add herbs and finish

   Finely chop the dill and parsley and sprinkle evenly over the fish along with the capers. Drizzle the olive oil dressing over each plate using a spoon in smooth, even motions. Scatter arugula leaves around the edges as garnish. Do not overdress or the delicate fish flavor will be overwhelmed.

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