Fish fillet with preserved lemons


Fish fillet with preserved lemons
A thick fish fillet stuffed with slices of preserved lemon - crispy on the outside and tender inside.
138 K 3.9/5 (22 reviews)
Grade this recipe:
Keywords:
Last modified on: January 30th 2013
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama
For 4 people, you will need:

Change to the quantities for:
Change measures:
Times for this recipe
Preparation: 30 min.
Cooking: 6 min.
All in all: 40 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 5 min.
Fish fillet with preserved lemons : Stage 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.

Stage 2 - 5 min.
Fish fillet with preserved lemons : Stage 2
Fill the incisions with slices of preserved lemon cut in half.

Stage 3 - 10 min.
Fish fillet with preserved lemons : Stage 3
Tie up the fillets to hold the lemon slices in place inside the fish.

Heat the serving plates.

Stage 4 - 5 min.
Fish fillet with preserved lemons : Stage 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.

Stage 5 - 3 min.
Fish fillet with preserved lemons : Stage 5
Then place these in the pan, floured side downwards.

Stage 6 - 3 min.
Fish fillet with preserved lemons : Stage 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.

Stage 7 - 5 min.
Fish fillet with preserved lemons : Stage 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.
Keeping: A few minutes, once cooked.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe110 RDI=40 %30 RDI=3 %30 RDI=5 %840 RDI=40 %3,510 RDI: 40 %
Per 100 g20 RDI=6 %5 RDI=0 %4 RDI=1 %120 RDI=6 %520 RDI: 6 %
Per person30 RDI=10 %8 RDI=1 %7 RDI=1 %210 RDI=10 %880 RDI: 10 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: Fish, Gluten
How much will it cost?
  • For 4 people : 6.20 €
  • Per person : 1.55 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
How to prepare courgettes
How to prepare courgettes
Preparing courgettes is fairly simple. You just need to remember 3 things: 1) the bigger they are, the less good they will be, 2) they never need to be peeled, and 3) the central part with the seeds is pretty tasteless.
June 8th 2011292 K 13.8 30 min.
Gingerbread
Gingerbread
Maybe this recipe will bring back memories.
February 21th 2011297 K4.2 1 hour 4 min.
Moist cereal bars
Moist cereal bars
Whether bars or rounds, this recipe produces delicous small cereal cakes.
February 21th 2011307 K4.9 1 hour 5 min.
How to use gelatin
How to use gelatin
Gelatin is a gelling agent use in some desserts where a rather firm texture is required when cold. It can also be used to stabilize a dessert (mousses especially) that you need to keep longer than usual.
July 9th 2018427 K4.8 7 min.
Cream sauce with Vin Jaune
Cream sauce with Vin Jaune
This sauce made with Vin Jaune ("yellow wine") is emblematic of Comtoise cuisine from Eastern France. It combines the smoothness of cream with the slight acidity and typical flavour of the Vin Jaune. The tricky aspect of cooking with Vin Jaune is that its fugitive flavour tends to disappear when cooked for any length of time. You will notice that this recipe uses a particular way of finishing the sauce to limit this loss of flavour.
October 3rd 2018241 K4 50 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-10-19)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page