*This recipe is gluten-free according to industry standards
sea bass 2 fillets,
very fresh, pin-boned and skinless
peeled and stoned
coriander leaves, salad cress or micro-herbs
2 zested and juiced
lemon juice 2 tbsp
shallot 1 small,
extra-virgin olive oil
Finely slice the sea bass in wafer-thin pieces on a diagonal. Lie them flat in a ceramic or glass dish, in an even layer, and keep in the fridge while you make the dressing.
Whisk the zest and juice of 2 satsumas, the lemon juice and shallot.
Peel the remaining satsuma, and peel off any white pith from the segments. Cut each in half, lengthways. Add to the sea bass and pour over the dressing, making sure the fish is coated. Cover and chill for 15 minutes.
Meanwhile, chop the avocado and cucumber into very small dice.
Drain the sea bass and satsuma segments from the marinade and arrange on a platter.
Tip the marinade into a jug. Scatter the cucumber and avocado over the sea bass. Whisk 2 tbsp oil into the jug, season well and pour over the fish. Scatter with coriander or micro-herbs to serve.