Place the fillets, skin down, on a dish.
Squeeze the orange juice over the fish.
Distribute the salt over the fish, making sure a little extra goes on the thicker part.
Scatter the rest of the ingredients over the dish.
Cover with plastic film and refrigerate for 24 hours.
When ready to serve, scrap off the debris and slice thinly, starting at the thicker end at a 45 degree angle, moving backwards.
Serve with a dainty side salad which may comprise some orange segments.
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