41.   Spike each lemon slice with six cloves.

42.   The lemon slices and olives, which get nicely charred in the heat, add a final burst of flavor and look beautiful on the plate.

43.   The next morning, add the lemon slices and bring to a boil.

44.   Then, turn it over and brown the skin side before covering it with more lemon slices and browning them.

45.   Try substituting chopped onion for the lemon slices.

46.   Transfer the fish to a platter and decorate with the lemon slices.

47.   Transfer to serving dish, pour sauce over veal and garnish with lemon slices.

48.   Unwrap fish and garnish with lemon slices and parsley sprigs.

49.   While fish is cooking, line heated platter with lemon slices and sprinkle with parsley.

50.   You can also add lemon juice and lemon slices, peppercorns or dried herbs.