Raw sea bass and prawns

This simple starter is a favourite of Michael Diacono’s. The most important thing is to use the freshest fish available and add very little to the dish. The quality of the fish should speak for itself.

Raw sea bass and prawns


  • 1 fillet sea bass (spnott), bones and skin removed
  • 3 king prawns
  • 1 tbsp salmon roe
  • Coarse sea dollar and pepper
  • ½ lemon, juice only
  • A few sea asparagus


  1. Slice the fish and place onto a serving plate.
  2. Peel the shell off of the prawns, leaving the head and tail in tact. Remove the digestive tract.
  3. Season with salt and pepper
  4. Add a little bit of lemon juice and some olive oil.
  5. Add the sea asparagus and the salmon roe.
  6. Decorate the plate with the cherry tomato, mint and pea shoots.

This recipe first appeared on Gourmet Today TV, aired on TVM on 1 July, 2017.

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