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
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.