{"id":5838,"date":"2015-02-27T20:50:39","date_gmt":"2015-02-28T01:50:39","guid":{"rendered":"http:\/\/chuckzumbrun.net\/?p=5838"},"modified":"2015-02-27T20:50:39","modified_gmt":"2015-02-28T01:50:39","slug":"fish-and-lemons","status":"publish","type":"post","link":"https:\/\/chuckzumbrun.net\/?p=5838","title":{"rendered":"Fish and Lemons"},"content":{"rendered":"

If you’re like me you have a container of preserved lemons in the refrigerator.<\/p>\n

\"Preserved<\/a>
Preserved Lemons<\/figcaption><\/figure>\n

I love to preserve things; canning, salting, fermenting, smoking, freezing. You name it, I like to do it. But then I end up with things like a quart of preserved lemons and wonder, “What do I do with this?”<\/p>\n

The quart of preserved lemons in our refrigerator finally guilted me into using them. I diced about a half dozen of the lemon slices fine and used them to top fish with olives.<\/p>\n

\"Before<\/a>
Before Cooking<\/figcaption><\/figure>\n
\"After<\/a>
After Cooking<\/figcaption><\/figure>\n

Really easy, really tasty.<\/p>\n

\nBaked Fish with Lemons and Olives<\/b>
\nFor 2<\/i><\/p>\n

Ingredients<\/b>
\nTwo whitefish fillets, I used tilapia
\nAbout 6 slices of preserved lemons
\nAbout a handful of green olives, pitted
\n2 cloves garlic
\n2 rosemary sprigs [1]<\/a>
\nOlive oil
\nWhite wine
\nsalt and pepper<\/p>\n

Procedure<\/b><\/p>\n

Turn your oven on to 450. <\/p>\n

Finely dice the preserved lemons
\nSlice or roughly chop the green olives
\nThinly slice the garlic <\/p>\n

Scatter the garlic in a baking dish
\nBrush the fish with olive oil and season with salt and pepper. Consider how salty your olives and preserved lemons are when salting the fish.
\nScatter the lemons and olives over the fish
\nTop with the rosemary sprigs
\nPour about 1\/2 cup of white wine in the pan<\/p>\n

Cook until the fish just flakes apart. My fillets were about 3\/4’s of an inch thick and it took about 18 minutes.<\/p>\n

Plate on top of some sauteed greens (I used collards) with rice. Spoon the sauce over and serve.<\/p>\n<\/div>\n

\n

1. <\/a>Debbie has kept a rosemary plant alive all winter. It’s so nice to be able to clip a sprig of fresh rosemary in February when it’s 5 degrees below 0 outside.<\/p>\n","protected":false},"excerpt":{"rendered":"

When life gives you lemons…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-5838","post","type-post","status-publish","format-standard","hentry","category-cooking"],"_links":{"self":[{"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/posts\/5838","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5838"}],"version-history":[{"count":0,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/posts\/5838\/revisions"}],"wp:attachment":[{"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5838"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5838"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5838"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}