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🍽️ Fresh Fish Carpaccio with Cherries

231 kcal · 30 min · 4 servings

Ingredients

• 4 tbsp olive oil
• 400 g very fresh fish fillet (e.g. sea bass, turbot, sea bass)
• 1 lime (juice)
• 1 tsp honey
• sea salt
• 200 g cherries
• 1 handful dill tips
• 1 tsp pink peppercorns

Instructions

1. 1. Lightly brush the serving plates with some oil.
2. 2. Rinse the fish under running water and pat it completely dry with a kitchen towel.
3. 3. Slice the fish into very thin slices.
4. 4. Arrange the fish slices evenly on the prepared plates.
5. 5. Whisk the remaining oil in a small bowl with the lime juice, honey, and a pinch of salt.
6. 6. Finally, adjust the seasoning of the marinade with a little more salt or lime juice if necessary.
7. 7. Drizzle the marinade evenly over the fish, but reserve about two tablespoons for later.
8. 8. Wash the cherries thoroughly under cold water.
9. 9. Remove the stems and pits from the cherries.
10. 10. Cut the pitted cherries into narrow wedges or quarters.
11. 11. Distribute the cherries evenly over the fish carpaccio.
12. 12. Drizzle the dish with the remaining two tablespoons of the marinade.
13. 13. Sprinkle the carpaccio with fresh dill tips and pink peppercorns.
14. 14. Serve the finished dish immediately.

Nutrition per serving

• kcal: 231
• Protein: 20 g · Fett/Fat: 13 g · Carbs: 8 g