Use boneless and skinless fillets of Akuvatur fish for this recipe. You may use the head, bones and skin to prepare fish broth for a later use in other recipes.
Make half cm thick slices as sashimi style cuttings. Use a good quantity of salt to season the fish slices. Arrange the slices into the serving plate with bay leaves and lemon slices on top. Stretch the plate and leave in the refrigerator for an hour. To prepare the sauce, mix lemon juice and olive oil and whip with a fork. Add the fresh ginger into the sauce and pour on to the fish. Make sure the sauce to cover all fish pieces (shake the plate to help this process). Grind black pepper on top and serve with toasted whole wheat bread (you may dip your bread in to the sauce).
1 kg Akuvatur fish
(Real Dentex, Pink Dentex, Red Seabream, Premium Seabream
1 sliced lemon
1 lemon juice
1/3 glass extra virgin olive oil
2 table spoon freshly grated ginger
Sea salt, black pepper, bay leaves