Step 1

In a small bowl, combine the shallot, parsley, capers, limequats, and pine nuts for the dressing.

Step 2

Open the tin of fish and drain the olive oil into the bowl containing the dressing. Stir until well combined. Taste and adjust seasoning with additional salt and lemon juice if needed.

Step 3

Plate the fish directly from the tin and top generously with the dressing. Serve with your carbs of choice (e.g. on toasts, over rice, or as pictured with cauliflower puree).