Bitter Orange Salad with Sea Bass


  • 4 Oranges
  • Juice from a lime
  • 20 g. ginger
  • 1 Clove of garlic
  • 1 Sea bass
  • Salt
  • Sugar
  • 1 Chilli pepper
  • 1 Scallion


For the sea bass:

Cut the sea bass in fillets, sprinkle very well with salt and sugar (80% salt 20% sugar) and leave it in the refrigerator for at least 35 minutes. Rinse in water with ice and dry well. Cut into very thin slices leaving out the skin.

For the Vinaigrette.

Mix the juices of orange and lime with garlic and ginger add some pepper and salt.

Place our fish on the plate and sprinkle with the vinaigrette, decorate with finely chopped scallion and chili pepper. Finish by adding Olithea olive oil.