Ingredients

• 1 (6-ounce) boneless sea bass fillet
• 1 small Thai chile, thinly sliced
• Zest of 1/2 a lime
• Fresh cilantro leaves, for garnish
• Sea salt and freshly ground pepper
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon fresh lime juice

Instructions

1. Slice the sea bass as thinly as possible with a sharp knife, discarding the skin. Lay the slices on a cold serving plate, overlapping slightly.
2. Sprinkle the fish with the sliced chile, lime zest, cilantro leaves, and a generous pinch each of salt and pepper. Drizzle with the oil and lime juice just before serving.