baked herbed fish

The preserved lemon filling in this recipe is so zingy and so delicious. You can use any herbs you have lying around, chervil and chives would also work really well. The wine leaf acts almost like a en papillote, meaning the fish ends up nicely extra plump and juicy. 


4 (white) fish filets, skin on ­(whatever looks good)

For the filling
2 preserved lemons, finely chopped
Small bunch parsley, stems removed, chopped finely
Small bunch dill, stems removed, chopped finely
Small bunch of tarragon, stems removed, chopped finely
1 shallot
1 tbsp pomegranate mollasses
salt & pepper to taste
4 fresh wine leaves
string to tie the fish together


1. Preheat the oven to 180°C. Mix all the ingredients for the filling, season with salt and pepper to taste.

2. Clean the fish and use kitchen paper to pat the skin dry. Place the filling inside the fish the fish, close and carefully wrap in the wine leaves, securing with some string. 

3. Transfer to a baking tray and cook for around 15-20 minutes (depending on the size of the fish) until just cooked.

Serve immediately.