This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Fish fillet with preserved lemons
A thick fish fillet stuffed with slices of preserved lemon - crispy on the outside and tender inside.
131 K 3.9/5 (21 reviews)
40 min.
Easy
2 people
6 IngredientsLast modified on: January 30th 2013
For 2 people, you will need:
- 1
2 fillets fish - 2
4 slices preserved lemons - 3
1 tablespoon olive oil - 4
1 tablespoon flour - 5
salt - 6
pepper - Total weight: 340 grams
Change measures:
Times for this recipe
Preparation: 30 min.
Cooking: 6 min.
All in all: 40 min.
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.
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.
Salt and pepper the inside of these cuts.
Stage 2 - 5 min.
Fill the incisions with slices of preserved lemon cut in half.
Stage 3 - 10 min.
Stage 4 - 5 min.
Pour 1 tablespoon olive oil into a non-stick pan and heat over medium heat.
Dip the uncut side of the fish in flour on a plate.
Dip the uncut side of the fish in flour on a plate.
Stage 5 - 3 min.
Then place these in the pan, floured side downwards.
Stage 6 - 3 min.
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.
You can also use a thermometer, as explained on the page all about how to cook until just done.
Stage 7 - 5 min.
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 recipe | 50 RDI=20 % | 20 RDI=2 % | 20 RDI=2 % | 420 RDI=20 % | 1,750 RDI: 20 % |
| Per 100 g | 20 RDI=6 % | 5 RDI=0 % | 4 RDI=1 % | 120 RDI=6 % | 520 RDI: 6 % |
| Per person | 30 RDI=10 % | 8 RDI=1 % | 7 RDI=1 % | 210 RDI=10 % | 880 RDI: 10 % |
How much will it cost?
- For 2 people : 3.10 €
- 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)
Preserved lemons
You can get more informations, or check-out other recipes which use it, for example:
Fish fillet
Like these other recipes: Crunchy little pieces of fish, Firied fillet of sea bream with polenta, Baked sea bass fillet with lemon and tarragon, Rolls of fish in smoked ham, Pollack fillet baked with rice and vegetables., ... See them all 29
Flour
Like these other recipes: French onion soup, Oatmeal and apple cookies, Cantucci di Prato, Invisible apple cake, Toffee apple upside-down cake, ... See them all 201
Olive oil
Like these other recipes: Salade Niçoise, Panzanella, Veal Marengo, Jerusalem artichoke purée with leeks, Dipping bread with cheese, ... See them all 528
Other recipes you may also like
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.June 21th 2017469 K4.2 2 hours 15 min.
Stewed apricots
Here is how to make delicious stewed apricots, both an easy and a more sophisticated way.July 12th 2023803 K 143.5 1 hour 20 min.
Cabbage julienne with ham
A quick recipe: cabbage julienne cooked English style, pan-fried ribbons of ham, a knob of butter and some parsley, and it's ready.December 31th 2013230 K 34.1 30 min.
How to rehydrate dried mushrooms
Rehydrating dried mushrooms restoes them to something like their fresh texture, ready to use in a recipe. You will see that there is more to it than simply leaving them to soak in water. At the same time, we can also make a delicious mushroom "jus" to use in recipes. Throughout the recipe, I have...April 5th 2017356 K4.8 1 hour 10 min.
Rustic chicken and mushroom pie
This homely looking pie gets back to what good, old-fashioned pies are all about: it's round, deep and has both a proper bottom and lid. The one small concession to modernity is the use of puff pastry for a lighter, crisper crust. The filling combines mushrooms, leeks and diced chicken in a cream...May 10th 202375 K 1 hour 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-20)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.