Baked Fish with Preserved Lemons and Onion Confit from The Mediterranean Kitchen by Joyce Goldstein

Name: Baked Fish with Preserved Lemons and Onion Confit from The Mediterranean Kitchen by Joyce Goldstein
Ingredients: Chopped fresh parsley or cilantro for garnish; ½ cup Fish Fumet; 6 large onions, thinly sliced (about 12 cups); 6 tablespoons unsalted butter or olive oil; ½ teaspoon turmeric; 4 teaspoons ground ginger; 1 tablespoon grated orange zest; 4 tablespoons fruity olive oil; 2 cloves garlic, crushed; 2 pounds firm fish fillets, such as snapper, rockfish, or flounder; Salt; ground pepper; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 2 teaspoons paprika (optional); ½ cup sugar; 1 cup water; 24 Kalamata or Moroccan olives; 2 large lemons

app.ckbk.com

This recipe is a composite, sort of a cross between the Moroccan classic m’qualli chicken with lemon and olives and fish with charmoula. I liked the idea of the traditional charmoula marinade but...

View full recipe on app.ckbk.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.

Share this recipe:

Cooking tools: