Sea bass carpaccio with peaches

1. Cut the sea bass fillet into thin slices and arrange them on plates.

2. Squeeze the lime. Mix the lime juice and olive oil. Sprinkle over the carpaccio.

3. Wash, dry and chop dill. Peel the peaches and cut in two. Pit and cut into strips. Spread them on the sea bass carpaccio. Salt and pepper. Sprinkle with dill and serve immediately.

Photo credit: Sucré Salé