- 2 Suzuki mulloway fillets, pin boned, skin on (see note) (250gm each)
- ½ lemon, juice only
- 2 tbsp olive oil
- 1 tsp each rosemary, lemon thyme and small sage leaves
- ½ clove of garlic, thinly sliced
- 1 tsp mild extra-virgin olive oil
- 40 gm wild olives, oil reserved (see note)
- 1For wild olives, heat olive oil in a saucepan over high heat, add herbs and garlic and cook for 20-30 seconds or until crisp and golden. Transfer to a bowl, combine with extra-virgin olive oil and olives and set aside to cool.
- 2Using a sashimi knife or sharp knife, place a fish fillet, skin-side down, on work surface and thinly slice on a 45-degree angle to almost transparent thickness, separating each slice of flesh from the skin. Transfer slices to a large plate and repeat with remaining fillets. Cover with plastic wrap and refrigerate until required.
- 3To serve, season fish with sea salt and freshly ground black pepper, drizzle lemon juice and reserved oil from olives over and serve with olives and lemon wedges to the side.
Suzuki mulloway, also called jewfish and Suzuki seabass, is a farmed fish from South Australia available from specialist seafood suppliers. If unavailable substitute with cod or other white-fleshed fish. Wild olives are available from select delicatessens. Substitute with small Ligurian olives.
Drink Suggestion: Spanish albariñho. Drink suggestion by Max Allen