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🍽️ Fish Carpaccio with Chili and Cress

195 kcal · 30 min · 4 servings

Ingredients

• 400 g very fresh fish fillet (e.g. sea bass, turbot, branzino)
• 1 lime (juice)
• 1 red chili pepper
• 4 tbsp olive oil
• sea salt
• cress (for garnishing)

Instructions

1. 1. Rinse the fish under cold running water and pat it dry thoroughly with a kitchen towel. Slice the fillet into very thin pieces. Place the fish slices in a bowl, drizzle with the lime juice, and let the mixture rest for about 15 minutes.
2. 2. Wash the chili pepper and slice it into thin rings. Stir the chili rings together with the oil into the fish. Season the mixture to taste with salt. Divide the fish onto plates and serve the dish garnished with fresh cress.

Nutrition per serving

• kcal: 195
• Protein: 19 g · Fett/Fat: 13 g · Carbs: 0 g