Seabass carpaccio with cucumber and pommegranate

In a bowl dissolve the sugar with the lemon juice and the colatura, adding more sugar if you like the dressing to be sweeter. Dice the cucumber into small pieces and marinade with the vinegar and chilli for 10 minutes. Drain the cucumber and set aside. Clean the pomegranate.Clean the seabass and remove the fillet, with a sharp knife remove the skin, cut the fillet in four pieces, place the fish between two layer of cling film and using a butcher hammer flattened the fish.Place the carpaccio in a plate, brush the dressing over the fish, arrange the cucumber and pomegranate and finish with the micro herbs.