Have your fishmonger gut the sea bream fillets. Wash them under cool running water, wipe dry. Cut the fillets into regular pieces, place them into a deep dish and sprinkle with the juice of 4 lemons. The fish must be completely covered with the juice. Put the dish in the bottom of the refrigerator and leave the fish to marinate for at least 4 hours, turn once or twice. The fish will then look like cooked fish. Wipe dry. Arrange on a lettuce bed and surround with cucumber slices and tomato quarters. Keep in the refrigerator until you serve. Serve with a sauceboat of cream thinned with the juice of two lemons, salted and peppered. This is an ideal appetizer for seaside holidays. The sucess of this dish depends on how fresh the fish is.
