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Posted on 10 July 2011 by tomatocasual.com

Roast Cod with Cherry Tomato-Preserved Lemon Salsa

By David Harbilas

Tomatoes and lemons are a natural pairing, though they aren’t seen together very often.

The trick is in using lemon as a seasoning to the tomato, rather than risk having the acid of the lemon overwhelm the tomato, which has acidity of its own.

How do you do this?

By using the rind. Here I’ve decided to use preserved lemon rather than grating raw zest into the salsa. The result is something saltier (since the lemons are preserved in salt) and stronger in lemon flavor than if one used raw zest instead.

Serves two

  • 2 cod filets, about 7 ounces each
  • ¼ cup diced red onion
  • 1 cup cherry tomatoes, quartered
  • ¼ cup preserved lemon, diced Read the rest of this entry »
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