INGREDIENTS

INSTRUCTIONS

Preserved lemons are salted lemons - cut a vertical cross in each
lemon and stuff with sea salt - preserve in lemon juice for a few
weeks in an air-tight jar. If you don't have them use ordinary  lemons.
The advantage of the preserved ones is their mildness and  tenderness,
so you can eat them. The unpreserved ones tend to be too  bitter. If
you don't have fish stock use 3 oz each white wine and  water.  Method:
Brown the fish in olive oil using the casserole you will use  for the
roasting. Season with salt and pepper and set aside. Peel and  trim the
carrots and cut lengthways into thin strips. Top and tail  the beans
and roughly chop the black olives. In the same pan lightly  colour the
vegetables in hot oil. Add the black olives and preserved  lemon, cut
into eight segments, and toss in the oil.  Pour over the stock, bring
to the boil, lower the heat, lay the fish  on top and cover with the
lid, and tinfoil if using. Cook over a  moderate heat for eight
minutes, basting the fish twice during the  process. Remove the fish
and keep warm. Continue cooking and  vegetables with the lid off until
tender. Serve with the fish on top  and sprinkling of parsley.  Source:
Hugo Arnold, Evening Standard, UK  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 142
Calories From Fat: 90
Total Fat: 10.3g
Cholesterol: <1mg
Sodium: 372.2mg
Potassium: 374mg
Carbohydrates: 11.5g
Fiber: 4g
Sugar: 4.2g
Protein: 2.4g