Check the sea bass fillet for bones and remove any with fish tweezers. Pat the fillet very dry with paper towels. Place the fillet on a cutting board and, using a very sharp knife (a long slicer or chef's knife), slice the fillet across the grain into translucent slices about 2–3 mm thick. Arrange the slices in a single overlapping layer on a large chilled serving plate or individual plates.

Season the carpaccio

Drizzle 2 tablespoons of extra-virgin olive oil evenly over the arranged fish. Sprinkle the fine sea salt and freshly ground black pepper evenly across the slices. Scatter the rinsed capers evenly over the fish. Grate the lemon zest over the top.

Add herbs and greens

Scatter the finely chopped dill and snipped chives over the fish. Arrange microgreens or baby arugula in small clusters on top and around the carpaccio for freshness and texture.

Finish

Right before serving, drizzle the remaining 2 tablespoons of olive oil lightly over the fish and sprinkle flaky sea salt to finish. Optionally place thin slices of fennel or cucumber around the plate and a few toasted sesame seeds for crunch.

Citrus-ginger dressing

Make the dressing: in a small bowl whisk together the lemon juice, rice vinegar, light soy sauce, grated ginger, honey, sesame oil and the teaspoon of cold water until the honey dissolves and the mixture is smooth. Taste and adjust balance — add a touch more honey if too sharp or more lemon if you want brighter acidity.

Dress the fish: using a small spoon, scatter the dressing in small droplets across the arranged carpaccio so every slice gets a bit. You can also lightly brush one thin layer with a pastry brush for a more even coating.

Optional garnish / accompaniments

Serve immediately with crusty bread or crostini to the side. If using, scatter a few more capers, a pinch of extra dill and the toasted sesame seeds over the top. Serve chilled or at cool room temperature.