Prep 10 mins
Cook 0 mins
From Kerasma's Greek Gourmet Traveler Summer 2007 Edition. This recipe is by the Hotel Grande Bretagne's (In Athens, Greece) Executive Chef, Martin Kirchgasser. This recipe was part of the "Spa Foods" article. THIS FISH IS RAW.
- 1 3⁄4 lbs sea bream
- 100 ml lemon juice
- 1 teaspoon salt
- 1 teaspoon sugar
- 3 teaspoons chopped spring onions
- 1 small red chili pepper
- 100 ml olive oil
- Cut the sea bream into very thin slices and marinate with the salt, sugar, lemon juice, chili and spring onions for about 10 minutes.
- Place the sea bream on a plate, sprinkle with fresh spring onions and olive oil. Serve.