Put the fish fillets in the freezer about an hour before preparing them. Brush four plates with about a teaspoon of olive oil each and sprinkle with a small amount of sea salt. Next, cut the fish fillets into approximately two millimeter paper-thin slices and divide evenly among the plates.
Grate the peel from the two limes and then squeeze out and collect the juice. Stir the lime juice, lime zest with the remaining olive oil and season with a little sea salt. Then spread the sauce evenly over the fish carpaccio. Coarsely crush the red peppercorns in a mortar and distribute them evenly next to and on the carpaccio, along with the cress and capers. Use the pine nuts roasted in a frying pan as a garnish. Serve with warm baguette bread.