Admittedly, it is not salad weather but this is a particularly hearty one and makes an appetising first course or lunch dish. In a food processor or blender. process together 200 ml extra- virgin olive oil, 70 ml lemon juice, 2 cloves garlic. chopped, a generous handful of parsley, one small or half a large green capsicum, chopped, 3 green (spring) onions, roughly chopped, 1 tablespoon capers and salt and pepper to taste. The sauce should be thick - if necessary add more of the green ingredients. Poach 500-600 g rudderfish gently, preferably in fish stock but at a pinch in water with a little lemon juice, just until the fish flakes. Remove from the poaching liquid and dry with paper towels. While the fish is still quite hot, break it into fairly large chunks, pour the sauce over it and turn over gently to coat. Serve the salad as it is or on a layer of still-warm sliced new potatoes. Posted by Stephen Ceideburg From an article by Meryl Constance in The Sydney Morning Herald, 7/6/93. Courtesy Mark Herron.