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
By Natalie Carrad