Sea Bream tartare with coastal herbs

Cut the bream fillets in strips of 0.5cm thick, then cut them in small cubes. Wash both costal herbs and spin dry them, chop finely with a sharp knife so they don’t oxidize.

Remove the seeds from the chilli and chop finely too.

In a bowl combine the fish, the chopped herbs, half of the lemon squeezed and the olive oil, season with a pinch of salt and stir all.

Serve on a plate