Preserved lemons are used commonly in Moroccan and Middle Eastern cuisine, made by rubbing the rinds of whole lemons with salt and leaving them to pickle in brine, lemon juice and spices for at least several weeks (often a lot longer).
I recently ran out of my own home made preserved lemons so bought some handmade ones from a good providore. They weren’t cheap but tasted excellent so were definitely worth the investment, plus you really don’t need to use a great deal to transform the flavour of any dish. Try to avoid buying mass produced preserved lemons from the supermarket as they just won’t taste the same.
Dukkah is also used commonly in Moroccan and Middle Eastern dishes and is made by grinding a variety nuts such as hazelnuts, pistachios and almonds with sesame, cumin and coriander seeds. I’ll be posting a Dukkah recipe shortly but if you don’t have time to make your own, there are plenty of good options available from quality health food stores. I’ve tried the About Life dukkah made here in Sydney and it’s excellent.
- 2 x fillets of your favourite white fish approx 180-200g / 6.5-7 oz
- 1 x fresh lemon
- Roughly a quarter or 2 tablespoons of preserved lemon
- 4 tablespoons dukkah
- A large sheet of aluminium foil roughly 40cm/6 inches
- Pre-heat the oven to 180 degrees Celsius / 350 degrees Fahrenheit
- Lay out 2 squares of aluminium foil roughly 20cm / 8 inch each side
- Slice the fresh lemon into thin slices and place half on each of the foil squares to create a bed for each of the fish fillets
- Place the fish on top of the lemon beds and fold the foil back on itself to create a parcel for each of the fillets
- Roast for approximately 15 – 20 minutes (this works for fillets approximately 2.5cm /1 inch thick so adjust according to the thickness of your fillets and how well you like your fish cooked)
- Remove from the oven and test to ensure the fish is cooked to your liking. If not return to the oven for a couple of minutes
- Once cooked, remove the fish and lemon from the foil and place on two plates, drizzling any excess lemon juice from the foil parcels over the fish
- Chop the preserved lemon into small pieces and arrange over the fish then sprinkle with the dukkah and serve
This dish goes beautifully with my rocket and cauliflower cous cous salad.