Fish Baked with Preserved Lemons, Eggs, and Onions

From North African Cooking

Cookbook

Author(s): Hilaire Walden

Page 58

Cuisine: Moroccan/Algerian/Tunisian

Course: Main Courses

Reviews

1 reviews, average rating 4.0 / 5

Sort: Date ↓ Rating ↕ Difficulty ↕ Cooked ↕

kaye16

14 years ago

★ ★ ★ ★ ★ 4/5

0 found this helpful Sign in to mark helpful

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.

Report