What to Buy1. Bass or sea bass, or sea perch - 350 - 400grams of fresh skinless, boneless fillet; the fish must be fresh - ideally the fillet is cut and skinned right in front of you, but even then it's good to get it to the fridge within an hour
2. Bell pepper - 1 medium
3. Lemon - 1 medium
4. Hot pepper - 1/2 of a medium one
5. Scallions - 3 stalks
6. Mint - 8 fresh leaves
7. Cilantro or parsley - 10-11 leaves
8. Salt - 1/2 tablespoon of coarse salt
9. Ground black pepper - 1/4 teaspoon
10. Olive oil - 1 tablespoon
How to Make It1. Carefully trim off the skin, but if the fish is already skinless, cut it lengthwise into strips about 1 cm, then into 1 cm cubes
2. Wash the bell pepper, remove the core and seeds, cut into thin strips lengthwise, then into very small cubes, about 2-3 millimeters
3. Cut the scallions crosswise into small rings
4. Put the cut fish into a shallow glass jar with a lid, mix, and refrigerate; the fish with the pepper and onion, covered in the jar, can sit in the fridge for about 4-5 hours until you need to serve it
5. Once you're done with the fish, make the lemon sauce - squeeze the lemon and strain the juice into a small jar with a lid, then add half a tablespoon of coarse salt, finely chop the hot pepper and add it too; by the way, the salt and pepper, regardless of the amount, will give the juice its flavor, so you won't need to salt anything afterward. Now close the lid tightly, shake well so the salt dissolves, and put it in the fridge too.
6. Before serving, chop or simply tear the cilantro/parsley leaves into 4 pieces, do the same with the mint, and it's worth having a nice plate ready beforehand, ideally a large one, at least 26 cm, or two smaller ones - even better if it's dark-colored, the contrast makes it look even nicer
7. Open the jar with the juice, and with a spoon, pour the sauce with the pepper and salt - whatever's left - over the fish right in the jar. Two tablespoons, and mix well; the fish will turn whiter. If after two tablespoons the fish still hasn't absorbed the sauce, add one more - the main thing is that in the end there should be no liquid left in the jar with the fish; don't let it sit in the sauce for more than a minute!
8. Carefully, you can even use your hands, arrange it on a plate or plates, sprinkle the chopped/torn herbs on top, then drizzle a tablespoon of olive oil over it and serve.
Eat right away! Enjoy your meal! It's great as an appetizer, especially with white wine!
2. Bell pepper - 1 medium
3. Lemon - 1 medium
4. Hot pepper - 1/2 of a medium one
5. Scallions - 3 stalks
6. Mint - 8 fresh leaves
7. Cilantro or parsley - 10-11 leaves
8. Salt - 1/2 tablespoon of coarse salt
9. Ground black pepper - 1/4 teaspoon
10. Olive oil - 1 tablespoon
How to Make It1. Carefully trim off the skin, but if the fish is already skinless, cut it lengthwise into strips about 1 cm, then into 1 cm cubes
2. Wash the bell pepper, remove the core and seeds, cut into thin strips lengthwise, then into very small cubes, about 2-3 millimeters
3. Cut the scallions crosswise into small rings
4. Put the cut fish into a shallow glass jar with a lid, mix, and refrigerate; the fish with the pepper and onion, covered in the jar, can sit in the fridge for about 4-5 hours until you need to serve it
5. Once you're done with the fish, make the lemon sauce - squeeze the lemon and strain the juice into a small jar with a lid, then add half a tablespoon of coarse salt, finely chop the hot pepper and add it too; by the way, the salt and pepper, regardless of the amount, will give the juice its flavor, so you won't need to salt anything afterward. Now close the lid tightly, shake well so the salt dissolves, and put it in the fridge too.
6. Before serving, chop or simply tear the cilantro/parsley leaves into 4 pieces, do the same with the mint, and it's worth having a nice plate ready beforehand, ideally a large one, at least 26 cm, or two smaller ones - even better if it's dark-colored, the contrast makes it look even nicer
7. Open the jar with the juice, and with a spoon, pour the sauce with the pepper and salt - whatever's left - over the fish right in the jar. Two tablespoons, and mix well; the fish will turn whiter. If after two tablespoons the fish still hasn't absorbed the sauce, add one more - the main thing is that in the end there should be no liquid left in the jar with the fish; don't let it sit in the sauce for more than a minute!
8. Carefully, you can even use your hands, arrange it on a plate or plates, sprinkle the chopped/torn herbs on top, then drizzle a tablespoon of olive oil over it and serve.
Eat right away! Enjoy your meal! It's great as an appetizer, especially with white wine!
