• 500 g(1 lb) (filleted and skinned weight) fish, bones removed, cut into ½ cm(¼ in) cubes
• 1 tablespoon baby capers or use regular-sized ones and roughly chop
• 1 tablespoon tapenade or olive paste
• 6–8 fresh mint leaves, shredded
• 6 large, fresh basil leaves, shredded
• 1 spring onion, finely sliced
• 2 tablespoons lemon juice
• ¼ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 2 medium courgettes
• 2 red capsicums, grilled and skins removed
• 2 tablespoons extra virgin olive oil

Mix fish with capers, tapenade, mint, basil, spring onion, lemon juice, salt and pepper. Cover and refrigerate 1 hour.

Trim both ends off courgettes then slice or peel off green skin lengthways. Discard the white core. Lay skin on a board and julienne it. Bring a deep saucepan of salted water to the boil and add courgettes, count to 30, then drain into a colander. Refresh under cold water and drain again.

Grill and peel capsicums, remove the stem then cut into thin strips. Combine with courgettes and mix. Remove fish mixture from the fridge 30 minutes before you want to serve it and mix, taste for seasoning.

To serve, mix fish one more time then divide between four plates. Take a quarter of the salad mixture and twist it into a spiral. Place one spiral on top of each portion of fish and drizzle with olive oil.