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Remove the skins from the fish: with the fillets skin-side down on a board, carefully slide a sharp knife between the skin and flesh, holding onto the skin with your free hand at the thinnest part of the fillet as you work your way down.
Slice the fish thinly against the grain and lay on a platter in a single layer. Whisk together the oil, clementine zest and juice, and lemon juice in a small bowl with a pinch of sea salt. Nestle the clementine segments over the plate. Pour the dressing over, scatter over the capers and greens to serve. Serve with toasted bread for hungry guests.