Suzuki mulloway carpaccio with wild olives | Gourmet Traveller

Ingredients

• 2 Suzuki mulloway fillets, pin boned, skin on (see note) (250gm each)
• ½ lemon, juice only
• To serve: lemon wedges
• Wild olives
• 2 tbsp olive oil
• 1 tsp each rosemary, lemon thyme and small sage leaves
• ½ clove of garlic, thinly sliced
• 1 tsp mild extra-virgin olive oil
• 40 gm wild olives, oil reserved (see note)