I'm pretty sure I've posted this one here before (maybe more than once), but I'm too busy to write another one just now and it fits the topic:
CATCH OF THE DAY
Making sure your knife is sharp
draw it up along the carp
so the scales come off the skin.
Use it then to slice the belly,
scoop out that disgusting jelly
known as fish-gut, then begin
lifting out the bones, filleting
almost like a child playing
on the ribs of some toy harp.
Heat some oil in a skillet,
add some pepper, freshly mill it,
toss in garlic, add the zest
of half a lemon to the sizzle,
then balsamic, just a drizzle
(do not skimp here, use the best).
Turn the heat up, add the fish.
Now warm up a serving dish.
If you have a wine glass, fill it.
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