Daurade aux Citrons Confits
(Gilt-head Bream with Preserved Lemons) Recipe
Origin: Libya Period: Traditional
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Ingredients:
1 whole bream (gilt-head preferred) about 1.5kg
18 slices lemons preserved in oil
150ml oil from the preserved lemons
1 tbsp fresh coriander, chopped
1 tbsp paprika
salt and black pepper, to taste
4 tbsp green olives, sliced, to serve
Daurade aux Citrons Confits
(Gilt-head Bream with Preserved Lemons) Preparation:
Method:
Wash, gut and scale the fish, removing the gills. Arrange about 12 of the lemon slices in the base of a roasting dish. Cut several deep slashes in the side of the fish then season inside and out with he salt and black pepper, before rubbing the paprika into the sides of the fish.
Stuff the fish with the coriander then place on top of the lemon slices in the baking dish. Cover the fish with the remaining lemon slices then pour the oil over the top. Place in an oven pre-heated to 220°C and bake for 10 minutes. At the end of this time reduce the temperature to 180°C and baste the fish before cooking for a further 40 minutes. Baste about every 10 minutes with the lemon oil.
When done transfer the fish to a warmed serving plate. Garnish with the baked preserved lemon slices and the olives.
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