• sushi-grade whole sea bass (loup de mer)
• 1 Kumato, Cherokee Purple (or other meaty tomato), quartered
• ¾ tsp chopped garlic
• ½ tsp thinly-sliced Thai chile
• 4-5 nasturtium leaves (or baby arugula)
• 4-5 nasturtium petals
• drizzle of extra virgin olive oil
• 1½ tsp Meyer lemon zest
• squeeze of fresh lemon juice
• ½ tsp sea salt (Maldon used in this recipe)

Equipment

• sharp knife
• sturdy tweezers
• microplane/zester

Fillet Fish

1. Slice down the belly of the fish, cut off the head behind the gills and pull out the organs
2. Holding the fish by the tail, slide the knife along the spine and through the pin bones.  Repeat on the other side
3. Flip the fillets skin-side down and slice off the rib cage
4. Use sturdy tweezers to remove the pin bones (4 on each side with this type of fish)
5. Holding a fillet by the tail-end, slide knife between skin and meat and push - don't saw - down the length of the fillet and discard the skin, being careful to wipe away any scales that may have fallen

Slice & Garnish

1. Lightly score the silverskin, then cut ⅛" slices across the grain
2. Fold each slice in half and divide evenly among 3 plates
3. Sprinkle each serving with garlic, chiles, and nasturtiums
4. Drizzle with olive oil, grate lemon zest over the top, add a squeeze of fresh lemon juice, and finish with a sprinkle of salt and serve immediately