Thin slices of raw sea bass marinated in prosecco

Fillet the bass and cut it into paper-thin slices.

Salt generously and season with pepper.

Sprinkle with lemon and orange juice, drizzle oil generously and finish with a dash of Prosecco.


Ingredients
  • 1 kg local sea bass
  • salt and pepper
  • lemon
  • orange
  • extra-virgin olive oil (ideally from Tuscany; e.g. Caffaro)
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Thin slices of raw sea bass marinated in prosecco