From the chef of MAICH
Giannis Apostolakis

Angel fish carpaccio

Angel fish carpaccio, chef, Giannis Apostolakis, recipe

Ingredients for 1-2 pax

  •  300 gr. angel fish filet

  • 3 tbsp extra virgin olive oil (Agriniou variety)

  • 1 tbsp lemon juice

  • 1 finely chopped chili pepper

  • Salt, freshly grounded pepper

  • 2 tbsp rocket salad

  • A few cherry tomatoes


Put the fillet in the freezer for about 1-2 hours.

Then cut into thin slices, pour the lemon juice, extra virgin olive oil, salt, freshly grounded pepper and chili. The selection of the olive oil variety will determine the ultimate tasting experience as a medium intensity fruity olive oil will enhance the taste of the fish.

Serve with a little rocket salad and cherry tomatoes.

Products Suitable for this recipe:
Angel fish carpaccio

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