It's important you get the best quality sea bream you can for such a simple dish, but if you do, you won't be disappointed
Recipe courtesy of
1 whole sea bream filleted, pin boned, skinless
4 tops of rock samphire
8 medium size sea aster leaves
½ lemon for juice
50 ml of olive oil
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Cut the bream fillets in strips of 0.5cm thick, then cut them in small cubes. Wash both costal herbs and spin dry them, chop finely with a sharp knife so they don’t oxidize.
Remove the seeds from the chilli and chop finely too.
In a bowl combine the fish, the chopped herbs, half of the lemon squeezed and the olive oil, season with a pinch of salt and stir all.
Serve on a plate
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