FOR 4 SERVINGS:  

• 1 pound raw fish fillets, such as trout or sea bass 
• 2 lemons, juiced 
• 1 tablespoon olive oil 
• 1 tablespoon capers 
• 1 tablespoon whole red peppercorns 
• salt, to taste 
• minced fresh parsley leaves, to taste 
• toasted bread 

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 and parsley. Serve with the toasted bread.