In a previous lifetime, I worked as a chef. My parents, who were incredibly supportive of my unconventional career choice, decided to send me all the way to the land of the tea and royal drama to learn how to cook properly at a very, (read: very) fancy culinary school. While learning how to wear a white chef’s uniform without staining it (nearly impossible), and perfecting my melon-balling technique, I also learned the art of building layers of flavor in every dish that leaves my kitchen counter. As you may know, there are five main tastes we humans recognize: salty, sweet, bitter, acidic, and umami (and more are being discovered—how exciting is that?!). As a good student, I’ve stuck religiously to Chef Anthony’s mantra: every dish should include all five flavors. This is the law. And this recipe for flaky plant-based fish with onion and caper relish is a perfect example. The vegan fish brings umami, capers bring saltiness, olive oil adds a gentle, inoffensive bitterness, onions offer almost undetectable sweetness, and red wine vinegar gives it a bright kick of acidity. I truly believe that thinking about flavor-building this way is a recipe for success. Okay, class dismissed. Bugger off.