I've recently fallen in love with preserved lemons and have been incorporating them into my meals as much as possible. If you've never had preserved lemons before, they are best described as mildly tart, but intensely lemony. As the salt draws out the tartness, it enhances the lemon flavor which combines well to traditional African or Indian meals where it is commonly used.
Flounder is a mild fish which is often fried, but for ease of preparation and for a little less cooking, I've pan seared the small fillets and served it with the flavorful combo of spinach, salty olives, and preserved lemons.
This is the kind of meal that I can eat daily and can easily be served within 20 minutes or so. On warm nights, a glass of white wine would be greatly appreciated alongside this springy meal.
Spinach w/ Olives + Preserved Lemons
- 2 large flounder fillets
- 2-3 tablespoons olive oil
- 2 tablespoons butter
- 1/4 cup sliced shallot
- 1 garlic clove, minced
- 2 tablespoons minced preserved lemon peel
- about 8 medium sized olives, pitted and roughly chopped
- 6-8 cups spinach
- 1/2 cup fresh parsley leaves
- 1 dried red chili
- 1/4 cup or more olive oil
- First heat up a large skillet and add a few tablespoons of butter and olive oil. Once hot, salute the shallots for a few minutes, then add the garlic, cook until golden brown then add the lemon peel and olives. Stir to combine, add the spinach, sprinkle with sea salt, then toss to wilt. Set aside, keep warm.
- Heat an additional pan with the addition of butter and olive oil. Season the flounder fillets with sea salt and black pepper then add to the pan once it is in and hot.
- Cook for just a few minutes before carefully flipping over and cooking for an additional minute or two.
- If you want to serve with the parsley oil, simply blend the parsley, chili pepper, with enough oil to puree.
- Divide the portions amongst 2 plates and enjoy!