Step 1: Cut the kingfish fillet into thin slices across the grain and arrange in a radiating circle around the serving dish.
Step 2: In a small bowl, cover shallots with Verjuice. Let stand for 5 minutes.
Step 3: Add the shallot, capers, basil leaves, watercress and zest of the lemon to a mixing bowl and season to taste, being careful not to add too much salt as the capers will give some of the seasoning that is required.
Step 4: Refrigerate fish until ready to serve. Then divide the fish evenly across four plates and drizzle with Extra Virgin Olive Oil.
Maggie's Tip: Raw fish needs to be kept chilled. Wrap lemon without rind in plastic and refrigerate for next day’s vinaigrette.