Fish fillet with preserved lemons

For 4 people, you will need:

• 1 4 fillets fish
• 2 8 slices Preserved lemons
• 3 2 tablespoons olive oil
• 4 2 tablespoons flour
• 5 salt
• 6 pepper
• Total weight: 680 grams

Times:

Step by step recipe

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.
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.
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.