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

Preparation info

Serves
4 to 6

Difficulty
Complex

Appears in

The Mediterranean Kitchen

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.