Fish Baked with Preserved Lemons, Eggs, and Onions

Page 58

Cuisine: Moroccan/Algerian/Tunisian | Course Type: Main Courses

(1 review)

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Recipe Review

This is the first thing I've made with preserved lemons. I made I half recipe with panga. The recipe is quite easy and pretty tasty. The fish took only about 25 minutes (rather than 35) to cook.

Frying the eggs till almost set, then scrambling was a bit weird, but worked ok.

Quite a bit of oil and butter used. I cut all this back to what was needed to do the cooking.

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