|Preparation||Cooking||Start to finish|
|30 min.||6 min.||36 min.|
|1||Choose fairly thick fillets (1 cm / ½ inch minimum) and make three vertical incisions in the upper side.
Salt and pepper the inside of these cuts.
|2||Fill the incisions with slices of preserved lemon cut in half.||5 min.|
|3||Tie up the fillets to hold the lemon slices in place inside the fish.
Heat the serving plates.
|4||Pour 2 tablespoons olive oil into a non-stick pan and heat over medium heat.
Dip the uncut side of the fish in flour on a plate.
|5||Then place these in the pan, floured side downwards.||3 min.|
|6||Turn over after 3 or 4 minutes (allow for about 3 minutes cooking on each face).
You can also use a thermometer, as explained on the page all about how to cook until just done.
|7||Serve with the accompaniment of your choice (stir-fried green cabbage in this case) and undo the string only once the fish is in place on the serving plate.||5 min.|
For 4 people : 6.17 €
Per person : 1.54 €
|Preserved lemons: You can get more informations, or check-out other recipes which use it, for example: ... All|
|Fish fillet: You can check-out other recipes which use it, like for example: Cod loin with saffron, Rolls of fish in smoked ham, Mexican ceviche, Fish Mousselines, Tahitian style fish, ... All|
|Olive oil: You can get more informations, or check-out other recipes which use it, for example: Crispy rolls with chicken and leek, Tomato foccacia, Creamy risotto with diced vegetables and flax seeds, Leek and artichoke tart à la piémontaise, Tahitian style fish, ... All|
|Flour: You can get more informations, or check-out other recipes which use it, for example: Shortcrust pastry (pâte brisée), Fruit crumble, Toffee apple upside-down cake, Génoise (Genoa sponge), Choux pastry (pâte à choux), ... All|
Sign up to receive the latest recipes (next batch due to be sent on 2018-12-16)