Discover our recipe to prepare a sea bass tartare. A delightful dish with pink pepper, fannel seed and peaches.


  • 1 Sea bass fillet tartar di spigola alle pesche gialle
  • Fannel seed
  • 2 Yellow peaches
  • Oil
  • 1 Lime
  • Salt and pepper
  • Salad


Remove the skin of the sea bass, cut the flesh into strips then dice.  Put in a bowl. Sprinkle with lemon juice, oil, fannel sead, pink pepper, salt, pepper and mix. Cut finely the peaches. Garnish with salad and the peaches and serve.