Cured sea bream with pomegranate and cumin

Cured sea bream with pomegranate and cuminA lovely dish to put on the table at Christmas. The colours – pristine white fish, scarlet pomegranate and green chilli – mirror those of Santa and the tree. It’s also very, very easy. A 500g fish will make enough to serve four to six people as a starter or part of a mezze.

1 sea bream (about 500g), filleted and skinned (ask a fishmonger to do this)
1 green chilli, deseeded
½ lemon
2-3 sprigs fresh oregano, leaves picked
Sea salt

For the dressing
1 pomegranate
2 tbsp olive oil
½ tsp ground cumin
½ tsp sea salt

Put the fish fillets on a board, and cut into as thin slices as you can; so thin, in fact, that you can see the knife through them (or ask your fishmonger to prepare the fish for you). Lay the slices in a single layer over a large serving plate.

Cut the pomegranate in half, squeeze one half over a bowl to release two to three tablespoons of juice (it’s easier than it sounds), then mix in the oil, cumin and salt. Pick the seeds from the other pomegranate half and set aside to use as a garnish.

Cut the chilli into very thin slices and put a sliver on each piece of fish. Squeeze the lemon all over the fish, then pour over the dressing, making sure some goes over every slice of fish. Sprinkle on the oregano and a touch of salt, leave for five minutes for the flavours to develop, garnish with pomegranate seeds and serve.

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