Line-Caught Mackerel in Summer Marinade bold and flavorful

1 In a large pan pour olive oil,
Then add peppers, garlic, zucchini, olives, salt and pepper (cook 3 minutes) turn into a salad bowl, add the ginger, a little wasabi diluted in your tablespoons of vinegar, and let this preparation cool (which can be made the day before).

2 Set up your 4 large plates well chilled
At the bottom spread a little of the marinade juice then your mackerel slices and cover with your marinade, add your small garnish (zucchini slices, olives or other) wrap your plates and leave them thus for at least 3 hours in the refrigerator.
Serve then with a little chopped basil on top and for example a few toasted baguette bread croutons drizzled with a dash of olive oil.