Seabass Carpaccio

Seabass Carpaccio: Appetising fish dish. Image: Red Carnation Hotel Collection

Seabass Carpaccio: Add elegance to an exclusive evening

Set the tone for a beautiful evening by serving this Seabass Carpaccio recipe as a starter to your guests.

Seabass Carpaccio

Seabass Carpaccio: Appetising fish dish. Image: Red Carnation Hotel Collection

If you are planning a formal evening and wondering what to serve your guests, try our Seabass Carpaccio recipe. This unique dish is the signature recipe of Hotel d’Angleterre located in the heart of the picturesque Swiss city of Geneva. This beautiful hotel is part of the Red Carnation Hotel Collection known for its luxurious accommodation and restaurants serving five-star dishes.

Kicking off an evening with this Seabass Carpaccio recipe will set the tone for an elegant evening. Seabass is a white fish that has a delicate, mild flavour. It also has a subtly sweet taste that reminds one of grouper or cod. Each bite of the moist, buttery fish is delightful.

This Seabass Carpaccio recipe includes the method how to present this dish in an appetising way. Remember to pound the fish really thin, then place it in the fridge to cool. When you are almost ready to serve your Seabass Carpaccio, remove it from the fridge and decorate it with the coulis, cress shoots and flower petals.

Seabass Carpaccio recipe

5 from 1 vote
Recipe by Dirnise Britz Course: StarterCuisine: GlobalDifficulty: Easy
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  • 400 g of skinless sea bass fillet

  • 1 yellow pepper

  • 1 red pepper

  • fleur de sel

  • pepper

  • cress

  • flower petals

  • olive oil


  • Tap the bass fillets so that they are thin enough to cover the bottom of a plate.
  • Store in a cool place.
  • Cut the peppers and fry in a saucepan with a little water and a drizzle of olive oil.
  • Once cooked blend in a mixer, this is the pepper coulis.
  • Dressage
  • Drizzle a little olive oil and fleur de sel on the fish.
  • Season with pepper.
  • Harmoniously dot the yellow and red pepper coulis around the plate.
  • Add some cress shoots and flower petals for presentation.


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