For the topping:
1/2 cup fine fresh breadcrumbs, preferably from a rustic French or Italian loaf
1/4 cup plus 1/2 Tbs. extra-virgin olive oil; more as needed
1 small shallot, very finely diced
2-1/2 tsp. red-wine vinegar; more to taste
Kosher salt
1/4 cup chopped fresh flat-leaf parsley
1 Tbs. chopped fresh basil
1 Tbs. chopped fresh mint
1/2 Tbs. chopped fresh marjoram or oregano
1/2 Tbs. capers, rinsed well andcoarsely chopped
1 anchovy fillet (preferably salt-packed), rinsed and finely chopped

Description

This Topping is also Delicious On Grilled Meat Or Fish.

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