2 small bluefish, filleted
coarse sea salt
1 tablespoon four peppercorn mix
2 tablespoons mustard seeds
3 garlic cloves
zest and juice of 2 lemons
6 to 7 thyme sprigs
olive oil for topping off the jar
Sprinkle salt on both sides of the fish, cover and chill for 30 minutes.
Crush the peppercorn mix with the mustard seeds in a mortor and pestle and transfer the mixture to a glass jar large enough to hold the fillets. Crush the garlic with some salt in the mortor and pestle until it is a fine paste and add to the jar. Add the lemon juice and zest .
Scrape the salt off the fillets and add them to the glass jar, stirring them to coat with the marinade. The fish will start to turn white immediately. Top the fish with enough olive oil to cover the fish completely. Bruise the thyme with your hands and add to the jar. Chill for 2 to 3 hours, then serve.