James Martin served up a tasty Mexican sea bass carpaccio with maya, avocado and flatbread on James Martin’s Saturday Morning.

The ingredients 1 sea bass fillets, 200g skinned, 1 avocado, diced, 2 limes, juice and zest, Few mint leaves and coriander, chopped, 1 tbsp Mexican maya and Pinch of salt.

For the flatbread: 200g plain Flour, Water to mix, Mexican salt, Pinch of caraway and Pinch of fennel.

See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.