1 medium size Capitaine Blanc filet cut in thin slices (could be any white flesh fish)
4 tbsp olive oil
4 tbsp white wine
Fresh parsley and spring onions
1 onion finely chopped
On a plate, drizzle 2 tbsp of olive oil, 2 tbsp white wine, salt, pepper and juice of half the lemon.
Using the back of a spoon, mix and spread the ingredients around the plate
Place the raw fish slice by slice on the plate on top of the vinaigrette mixture
Sprinkle the chopped onion and fresh herbs on top of the fish and drizzle the rest of the olive oil, white wine and lemon juice on top of the fish
Best serve chilled.