Place fish in freezer for 10 minutes to facilitate cutting. With a very sharp knife, cut the fillets into paper-thin slices and arrange on a serving plate. In a small bowl whisk
together the lemon juice
and olive oil. Drizzle
over the fish and sprinkle with the capers
and peppercorns. Season with the salt. Let sit for 5 minutes and sprinkle with the parsley. Serve with the bread.