Ingredients:

• 8 ounces sea bass, skinned and sliced thinly
• 2 ounces fennel bulb, shaved on a mandoline
• 1 ounce shallots, finely diced
• ½ ounce flat parsley, chopped
• 1 ounce Ligurian olives, pitted
• 2 ounces extra virgin olive oil
• Juice of 1 lemon
• Sea salt to taste

Method:
Combine sea bass, fennel, shallots, parsley, olives, and olive oil in a mixing bowl. Toss with lemon juice and season to taste with sea salt. Divide mixture among 4 plates and serve.

Wine Pairing:
A crisp Italian white such as the Enoteca Bissou’s Vermentino “Vignaerta” Golfo del Tigullio 2001