First make the sauce: pound to a paste the parsley, capers, onions, egg yolks, anchovies and garlic (if using). Add the raw egg yolk, then add the olive oil, drop by drop, as for aïoli, until you have a thick paste. Season with as much lemon juice as you like.
To prepare the fish, blanch it first in boiling water and remove the skin. Heat the olive oil and bay leaf together. Put in the