Ingredients
| ½ small shallot, finely chopped | |
| 1 fresh chilli, finely chopped | |
| 150ml fruity extra virgin olive oil | |
| ½ clove garlic, finely chopped | |
| ½ handful each flat-leafed parsley and mint, finely chopped | |
| zest of 1 lemon and juice of ½ lemon | |
| 260g fish fillets, sliced, (eg snapper, trevally, scorpion fish, kingfish or John Dory) | |
| 2 oranges, segmented | |
| 1 grapefruit, segmented | |
| 1 lime, segmented | |
| 10g freeze-dried blood orange slices (optional; I use Fresh As brand) | |
| 20ml balsamic glaze (I use Jk.14 brand) | |
| 10 small thyme leaves |
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Instructions
| 1. | In a small bowl, toss the shallot and chilli with 50ml olive oil and leave aside. |
| 2. | In another bowl toss the garlic, the parsley and mint, the lemon zest and 50ml olive oil. |
| 3. | Put the sliced fish on a large plate (or four entrée plates) keeping a little gap between the slices. |
| 4. | Spoon the shallot/chilli mix over the fish, then the garlic and herbs. |
| 5. | Squeeze the juice of ½ lemon on top. |
| 6. | Add all the citrus segments and the freeze-dried orange, mixing evenly. |
| 7. | Finish with the rest of the olive oil, balsamic glaze, thyme, salt and pepper. |
Recipes & food styling Sergio Maglione / Photography Manja Wachsmuth