AT A GLANCE
Use the best, freshest fish you can find here.
400 gm skinless sashimi-grade pink snapper fillets, well-chilled, thinly sliced across the grain
80 ml (1/3 cup) extra-virgin olive oil
To serve: juice of 1 lemon, plus extra wedges
2 baby fennel bulbs, shaved on a mandolin
¼ Spanish onion, thinly sliced
Seeds from ½ pomegranate
1 cup coarsely chopped mint
||Arrange snapper on a plate, cover with plastic wrap and refrigerate until required.
||Whisk oil and lemon juice in a bowl and season to taste. Add fennel, onion, pomegranate seeds, and mint, toss to combine, then scatter onto pink snapper and serve with lemon wedges.
ENTREE, LUNCH, ITALIAN, AUTUMN, MINT, POMEGRANATE, FENNEL, SEAFOOD, SNAPPER, ONIONS, FAST
JOHN PAUL URIZAR
VANESSA AUSTIN AND LISA FEATHERBY