350 grams firm white fish such as monkfish or hapuka
3 tablespoons olive oil
2 tablespoons lemon juice
small sage leaves
extra olive oil
2 tablespoons baby capers
2 quarters of preserved lemon
sea salt and freshly ground pepper
Slice the fish into ½ cm thick pieces. Place between two pieces of plastic wrap and roll gently or press with the palm of your hand until it is very thin. Arrange the fish on dinner plates, cover with plastic wrap and refrigerate until ready to serve.
Whisk the olive oil and lemon juice in a bowl and season.
Heat a little olive oil in a sauté pan and cook the sage leaves for about 30 seconds until crisp. Remove with a slotted spoon and drain on kitchen towels.
Scrape the soft flesh from the preserved lemons and discard. Thinly slice the skin.
To serve: Drizzle the lemon dressing over the fish. Top with the preserved lemon, sage and capers. Season and serve with crusty bread.