1.   Before serving, garnish with egg quarters and parsley sprigs.

2.   Add stock, tomatoes, peppercorns, pepper flakes and parsley sprigs.

3.   Decorate plates with lemon slices, a drizzle of olive oil, if desired, and whole chives or parsley sprigs.

4.   Garnish with olives and parsley sprigs.

5.   Garnish with parsley sprigs and olives.

6.   Garnish with parsley sprigs and serve immediately.

7.   Garnish with parsley sprigs and serve warm.

8.   Garnish with parsley sprigs.

9.   Garnish with remaining parsley sprigs.

10.   Place thyme sprig, lemon slices, a few fennel seeds and a parsley sprig on each piece of fish.