Fish with Preserved Lemons and Olives

A couple of weeks ago I posted a recipe for Preserved Lemons. Well, they're finally finished 'fermenting' and are ready to enjoy. Besides enjoying them cut up in salads and Bloody Marys', I tried them in the following recipe, which is adapted from "Tunisian Fish with Preserved Lemons and Olives" from the book The New Mediterranean Diet Cookbook by Nancy Harmon Jenkins. They add a slightly tangy, salty taste that is unlike anything else I've ever eaten. Enjoy!

Fish with Preserved Lemons and Olives
Makes 2 servings

• 1 lb of thick white firm-textured fish fillets; I used cod.
• sea salt and pepper
• approx. 1/2 tsp. of saffron threads
• 1 garlic clove, minced
• 1/2 onion, minced
• 2 tbsp extra-virgin olive oil
•  1 medium tomato, finely chopped
• a couple of dashes of hot sauce
• 2 tbsp drained and coarsely chopped capers
• 1/4 of a preserved lemon (rind only), rinsed, and cut into small pieces
• 1/4 cup of pitted Kalamata olives, sliced
• 1 tbsp. white wine vinegar
• chopped parsley to top.

Rinse the fish fillets, pat dry with a paper towel, and dust salt, pepper, and crushed saffron onto both sides. leave on a plate while starting on the rest of the dish. In a skillet, combine olive oil, onion, and garlic. saute on medium low until just before it starts to brown. Add tomato, 1/4 cup of water, and hot sauce to pan; simmer until the sauce reduces by half. Add the pieces of fish to the pan, and cook about 5-7 minutes, or until cooked through. When fish is finished, remove from the pan to a warmed plate. To the pan, add the lemons, olives, and white wine vinegar. Simmer for about 5 minutes. Pour sauce over the fish, and sprinkle parsley on top to serve.