White Fish Carpaccio

Slice the fish fillets across the grain as thinly as possible. This is best done with a very thin, flexible knife. Arrange the slices in a single layer on serving plates. Sprinkle the lemon zest over the fish then squeeze lemon juice over the fish. Leave for 5-10 minutes or more if you prefer the fish more “cooked”.

Finely slice the anchovy fillets and scatter over the fish. Put the marjoram or oregano, garlic and salt into a mortar and pound with a pestle until smooth. Add a teaspoon of lemon juice and the oil. Alternatively use a small food processor.

Spoon the sauce over the fish and serve immediately accompanied by some freshly baked crostini. Serves 4