Fish, white fish especially, benefits from some sort of a topping or sauce. Make this a little ahead of time so the flavor develops. It is very easy to prepare – a mixture of parsley, capers, anchovies, preserved lemon paste and olive oil. If you don’t have preserved lemon paste a mixture of lemon zest and lemon juice will work. Preserved lemon paste is easily available from Amazon and has been a great addition to my kitchen staples.
2 tbsp. capers
6 anchovy fillets (the salted kind) – finely chopped
2 tbsp. chopped parsley
1 tsp. preserved lemon paste
2 tbsp. olive oil
Mix all the ingredients together. Let stand for about half an hour. Place a dollop on top of each portion of fish.