Recipe courtesy of Padma Lakshmi
4 servings


  • 1 pound fish fillets, such as trout or sea bass
  • 2 lemons, juiced
  • 1 tablespoon olive oil, or to taste
  • 1 tablespoon capers, minced
  • 1 tablespoon whole red peppercorns, lightly crushed
  • Salt, to taste
  • Minced fresh parsley leaves, to taste
  • Grilled bread as an accompaniment


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 the dressing 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.

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