serves 6 as a canapé
100g (31⁄2oz) impeccably fresh bass fillet, skinned
juice of 1⁄2 lemon
1 tablespoon extra-virgin olive oil
12 small sea kale or young curly kale leaves
sea kale flowers, if available
salt and freshly ground black pepper
Place the sea-bass fillet on a board and cut it into thin slices, each no more than 5mm (1⁄4in) thick, across the grain.
Place the fish slices in a small bowl, then add the lemon juice and olive oil and season well with salt and pepper.
Gently wash the sea kale leaves and arrange them on a serving plate or a board. Spoon a little sea bass onto each leaf along with the oil and lemon from the bowl. Serve scattered with kale flowers, if available.