Sea bass, yellow cherry tomatoes, wakamé Recipe

Dip 120 g yellow cherry tomatoes in boiling water for 10 secs, cool under cold water and take of the skins. Slice in 4 parts. Hack 60 g wakamé finely, mix with the tomatoes and keep cool in the fridge.

Slice 1/2 filet of sea bass into small cubes, mix with 3 tbsp olive oil and 2 tbsp chives and season with salt and pepper.

Spoon the tomatoes in a glass,.

Top with the fish and finish with the zest of a lime and some lime juice 

(Here Sven's original recipe in Dutch)

from simple food, looking good
Sea bass, yellow cherry tomatoes, wakamé Recipe