Pan-Cooked Fish with Preserved Lemon, Green Olives, and Capers
Preserved lemon and olives are a favorite combination for fish dishes in Morocco and other North African countries.
Recipe information
Yield
serves 4
Ingredients
2 tablespoons butter
2 tablespoons extra-virgin olive oil
1/3 teaspoon powdered ginger
1/4 teaspoon powdered saffron
4 fish steaks or fillets—you can use haddock, cod, turbot, hake, catfish, or salmon
Salt and pepper
1/2–1 preserved lemon (page 459), rinsed and cut into small pieces
12 green olives
2 tablespoons capers, soaked to remove their excess salt or vinegar (optional)
3 tablespoons chopped cilantro
Preparation
Step 1
Heat the butter with the oil in a large skillet and stir in the ginger and saffron.
Step 2
Put in the fish. Sprinkle with salt and pepper and add the preserved lemon, green olives, capers, and cilantro. Cook at a high temperature very briefly first, to seal the fish, then lower the heat to finish the cooking until done to your liking, turning the fish over once. Fillets take 3–6 minutes, steaks about 6–8. The fish should flake but still be a little underdone.
