Carpaccio of fish with peppers and fresh herbs

Serves 4 as a starter

You will need:

½ each small red and yellow pepper 4cm piece of cucumber 1 spring onion 1 generous tablespoon chopped fresh coriander leaves 2 tablespoons really good extra-virgin olive oil 1 tablespoon finely sliced chives, or ¼ of a small red onion, peeled and finely sliced Juice of ½ a lime Sea salt and coarsely ground black pepper 300g hake fillet, skin removed A few coriander leaves to decorate 1 Remove all the seeds and the white membrane from the red and yellow pepper halves. Slice the flesh into even ½cm slices, then dice them into ½cm cubes. Peel the cucumber if you wish (I don’t if it’s organic), then slice it very thinly. Trim the spring onion and slice it really thinly at an angle. Put the diced pepper, the sliced cucumber and the spring onion into a bowl. Add in the chopped coriander, the extra-virgin olive oil, the finely sliced chives or red onion, whichever you’re using, and the lime juice. Stir to mix, season with sea salt and coarsely ground black pepper. Set aside until you’re ready to serve. 2 Put the fish on the chopping board and slice it very thinly, at an angle, working from the top side of the fillet down to the skin side. Arrange a few slices of hake in a single layer on each plate. Cover them with cling film and keep them in the fridge until you’re ready to serve. 3 Five minutes before serving, take the plates from the fridge. Let them sit at room temperature for 5 minutes. Drizzle the sauce over the fish and scatter the coriander leaves over the top to decorate.