Baked Fish with Preserved Lemons and Onion Confit

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Joyce Goldstein

Published 1998

  • About

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 wanted the sex appeal of the onions laced with lemons and those voluptuous marinated olives. It seemed the perfect sensual dish to serve at a special dinner at the James Beard House on Leap Year night.