Warm the olive oil and infuse with the lemon verbena leaves (preferably overnight).
Heat the olive oil to 70ºC, salt the mackerel fillets and place them skin down for about four minutes, turning once.

Cut the bread into very thin slices and toast using the oven grill.

Serve the mackerel fillets and persimmon segments drizzled with the lemon verbena olive oil on the toasted bread.