If you love the Caesar more than the salad, try this compound butter the next time you cook fish. It couldn't be simpler to put together, just don't skimp on the anchovies — they're essential for the umami notes.
8 tablespoons (4 ounces) unsalted butter, softened
¼ cup freshly grated Parmigiano-Reggiano
1 teaspoon anchovy paste
½ teaspoon coarsely ground pepper
½ teaspoon freshly grated lemon zest
Make the Butter
In a medium bowl, combine all of the ingredients.
Dollop spoonfuls onto cooked fish.