Cod Carpaccio

Place the cod fillet skin-side down on a clean cutting board and pat dry with paper towels. Use a sharp filleting knife to carefully remove the skin by holding it taut at the tail end and slicing horizontally between the skin and flesh.

Run fingers over the flesh to locate any remaining pin bones and remove them with tweezers, ensuring a smooth texture. Rinse the filleted cod under cold water and pat thoroughly dry.

Place the cod fillet on a cutting board and, using a very sharp knife, slice it into paper-thin pieces by slicing against the grain at a slight angle. Arrange the slices immediately on a chilled serving platter in a single, slightly overlapping layer.

Drizzle the extra virgin olive oil evenly over the cod slices, then squeeze the lime juice over the entire surface. Season with sea salt and freshly ground pepper to taste.

Scatter the finely chopped capers, diced red pepper, diced green pepper, and diced onion evenly across the carpaccio in separate sections or as a uniform garnish.

Top with oregano or torn flat leaf parsley leaves if desired, and serve immediately at room temperature or slightly chilled.