Salad of raw sea bass with radishes and nasturtiums

30 MINUTES | SERVES 6 EASY | GF

Rarely am I as exacting with recipes as

I am here, but the proportions in the dressing really are important, as is the quality of all the ingredients.

sea bass or sea bream fillets 500g

radishes 12, finely sliced

baby salad leaves 15g

nasturtium flowers and leaves (optional)

DRESSING

extra-virgin olive oil 6 tbsp, preferably lemon-flavoured

rice vinegar 1 1/2 tbsp

lemon juice 1 1/2 tbsp

runny honey 1 1/2 tsp

shallots finely chopped to make 3 tsp

• Make the dressing by whisking all the ingredients in a small bowl. Set aside for 15 minutes – the shallots will gently flavour the dressing as it sits.

• Using a sharp, fine-bladed knife, slice the fish fillets thinly across their width, as you would smoked salmon, leaving the skin behind. Lay the fish on a big plate, or divide between 6 smaller plates. Spoon on 2/3 of the dressing.

• Scatter the radishes, leaves and flowers

(if using) over the top, then spoon on the rest of the dressing. Don’t use too many flowers or leaves – just keep them for another salad – or the whole thing looks blowsy rather than delicate. Serve immediately.

PER SERVING 258 KCALS | FAT 19.2G SATURATES 3.4G | CARBS 4.3G | SUGARS 4.1G FIBRE 0.3G | PROTEIN 16.9G | SALT 0.2G