Pan-Cooked Fish with Preserved Lemon, Green Olives, and Capers Recipe

Name: Pan-Cooked Fish with Preserved Lemon, Green Olives, and Capers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 2 tablespoons extra-virgin olive oil; 1/3 teaspoon powdered ginger; 1/4 teaspoon powdered saffron; 4 fish steaks or filletsyou can use haddock, cod, turbot, hake, catfish, or salmon; Salt and pepper; 1/21 preserved lemon (page 459), rinsed and cut into small pieces; 12 green olives; 2 tablespoons capers, soaked to remove their excess salt or vinegar (optional); 3 tablespoons chopped cilantro

Servings: persons

2 tablespoons butter
2 tablespoons extra-virgin olive oil
1/3 teaspoon powdered ginger
1/4 teaspoon powdered saffron
4 fish steaks or filletsyou can use haddock, cod, turbot, hake, catfish, or salmon
Salt and pepper
1/21 preserved lemon (page 459), rinsed and cut into small pieces
12 green olives
2 tablespoons capers, soaked to remove their excess salt or vinegar (optional)
3 tablespoons chopped cilantro

1
Heat the butter with the oil in a large skillet and stir in the ginger and saffron.
2
Put in the fish.
3
Sprinkle with salt and pepper and add the preserved lemon, green olives, capers, and cilantro.
4
Cook at a high temperature very briefly first, to seal the fish, then lower the heat to finish the cooking until done to your liking, turning the fish over once.
5
Fillets take 36 minutes, steaks about 68.
6
The fish should flake but still be a little underdone.

329

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons butter, 2 tablespoons extra-virgin olive oil, 1/3 teaspoon powdered ginger, 1/4 teaspoon powdered saffron, and more.

Yes, Pan-Cooked Fish with Preserved Lemon, Green Olives, and Capers falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan-Cooked Fish with Preserved Lemon, Green Olives, and Capers

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