Sea bream crudo

Method

1. Finely slice the fish and lay out neatly over two serving plates.
2. Top and tail the orange, then use a sharp knife to cut away the skin and white pith, following the shape of the fruit. Cut out each segment, holding the orange over a bowl, then put the segments in the bowl.
3. Pour the white wine vinegar over the segments, then arrange them on top of the fish and drizzle a little of the liquid over too. Scatter over the pistachios, olive slices and mint leaves, then finish with a sprinkle of sea salt flakes and a good drizzle of oil.