Sea-bream with Preserved Lemons

Name: Sea-bream with Preserved Lemons (Daurade aux citrons confits)
Yield: For four people
Cuisine: French
Ingredients: 1 large sea-bream, weighing 1½-2 kg (3½-4½ lb); 4 preserved lemons; sprigs of thyme; 2 bay leaves; 3 tablespoons olive oil; 6 tablespoons dry white wine; salt, freshly ground pepper; salt, freshly ground pepper; 4 lemons (unsprayed if possible); coarse salt; 1 tablespoon coriander seeds; 1 teaspoon black peppercorns; 1 dozen cloves

Daurade aux citrons confits

Preparation info

For
four
people

Difficulty
Easy

Appears in

Ma Cuisine des Saisons

By Georges Blanc

Published 1987

About

Ingredients

1 large sea-bream, weighing 1½-2 kg (3½-4½ lb)
4 preserved lemons<

Europe
France
Starter
Fish course
Gluten-free
Pescatarian
Winter

Method

Making the preserved lemons

At Least One Month Ahead

Wash and dry the lemons, cut them into quarters vertically, without cutting right through, so that they are joined at the bottom. Sprinkle the cut surfaces with coarse salt and put the lemons back in their original shape.

Put them in a jar with the spices and cover with wate