450g yellowtail fillet
3 medium shallots
4 baby marrows
4 patty pans
Handful of mint leaves
1 red chilli, finely sliced
Using a mandolin, thinly slice the baby marrow, patty pans and shallots.
Thinly slice the fresh yellowtail fillet and place a thin layer on a serving plate.
Scatter the baby marrow, patty pans and shallots over the yellowtail fish. Followed by the mint leaves and chilli. Finish off with a squeeze of lemon juice, a drizzle of olive oil and freshly ground black pepper.