Cut the bream fillets in strips of 0.5cm thick, then cut them in small cubes. Wash both costal herbs and spin dry them, chop finely with a sharp knife so they don’t oxidize.

Remove the seeds from the chilli and chop finely too.

In a bowl combine the fish, the chopped herbs, half of the lemon squeezed and the olive oil, season with a pinch of salt and stir all.

Serve on a plate