Pomegranate and fennel fish carpaccio

Time to cook: –
Difficulty: –
Servings: –


  • 350g of white fish, thinly sliced
  • ¼ of a fennel bulb, thinly sliced (if you have a mandoline and can do it paper thin, even better)
  • 1 full tbsp of pomegranate seeds 
  • Handful of flat parsley, roughly chopped
  • 1 tbsp olive oil
  • Juice of a lemon
  • Salt and pepper

How to

  1. Lay the fish in a serving plate.
  2. Scatter fennel on top of the fish.
  3. Top with parsley, pomegranate, salt and pepper.