While we absolutely love this inexpensive, sustainable and mouthwatering fish, if you’re having trouble finding it at your local fishmonger (although we highly recommend looking for this one), it can just as easily be replaced with any other oily fish. When serving uncooked fish you only ever want to use the freshest possible catch.
One clean fillet of bullet mackerel
A teaspoon of capers
A sprig's worth of basil leaves,
Lemon juice, extra virgin olive oil and salt to taste
1. Using a sharp knife remove any dark muscle, skin or bones from the flesh of the fillet.
2. Holding your knife at a 45 degree angle to the fillet, cut thin slices from the fish.