This acts as a sauce for simple baked or broiled fish.

4 lemons

1 onion, finely chopped

4 tablespoons chopped fresh flat-leaf (Italian) parsley

1 teaspoon paprika

1/4 teaspoon cayenne pepper

2 teaspoons ground cumin

12 black olives, pitted and chopped

salt

olive oil

Peel the lemons and remove all of the white pith.

Separate into segments by cutting through and

removing the membrane.

Dice the segments and place in a salad bowl.

Add the onion, parsley, paprika, cayenne, cumin

and olives to the lemons and toss to mix.

If you think the salad needs salt, add a little.

Then drizzle on just a bit of olive oil,

toss lightly to coat and serve slightly

chilled or at room temperature.

SERVES 4.