Pomegranate and fennel fish carpaccio – Valentine Thomas

Ingredients

• 350g of white fish, thinly sliced
• ¼ of a fennel bulb, thinly sliced (if you have a mandoline and can do it paper thin, even better)
• 1 full tbsp of pomegranate seeds
• Handful of flat parsley, roughly chopped
• 1 tbsp olive oil
• Juice of a lemon
• Salt and pepper