Snapper with Preserved Lemons

This recipe is a very good reason to lacto ferment lemons or limes now. Then you will be ready for any snapper that might be caught over the summer. A recipe to lacto ferment lemons is in ‘Nourishing Traditions’. But if planning to use your lacto fermented lemons in the below recipe I would omit the cinnamon from Sally’s version.

A complete dinner party winner. I love the crunch the coriander seeds add. It is also beautiful with preserved limes. And of course you can sub the snapper with other white fish.



4 Snapper fillets or other white fish

Wedges or slices of Preserved lemon

Ground Pepper and Salt

2 Tablespoons Lemon juice

50 ml Olive oil

1 Tablespoon Coriander seeds

Fresh Coriander to garnish


In a shallow gratin dish place ½ the preserved lemon.

Place fish on top of the lemon and grind sea salt and pepper on top.

Drizzle over the lemon juice and olive oil.

With a Mortar and pestle crack the coriander seeds and scatter over the fish.

Finally add the remaining preserved lemon pieces.

Bake at 230 degrees c for 30 mins basting occaissionally.

Garnish with chopped coriander

We like to serve this with potatoes cooked in duck fat. A healthier version of fish and chips

By Natalie Carrad