Provençal Fish Salad from The Robert Carrier Cookbook by Robert Carrier

Ingredients

• finely chopped parsley (for garnish)
• 1 tablespoon finely chopped capers
• 2 tablespoons finely chopped parsley
• 1 tablespoon finely chopped basil or tarragon
• ½ pint well-flavoured mayonnaise
• 1-2 anchovy fillets, finely chopped
• 1 clove garlic, finely chopped
• 6 large ripe tomatoes
• 1½ pounds cold poached fish, diced
• lemon juice, to taste