Preserved lemon brings a bright, salty citrus note to this Moroccan-influenced dish.
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This dish is a complete meal in itself, but you could start it off with a simple salad.
I substituted fresh black cod for striped bass, as I couldn't find it fresh. I added a little more salt and lemon juice to the chickpea mixture and used halved grape tomatoes. It turned out to be AMAZING. Even my toddler loved it!
This is a great way to cook striped bass, the skin is really crispy and light, but I can't understand why anyone in their right mind would cook the fish and then leave it to sit in the oven while they cooked the couscous. That's just insane. The couscous will stay warm for 5 minutes on its own, while the fish's texture will suffer from being left in an oven for so long.This is a perfect example of how Fine Cooking has deteriorated. A few years ago I don't think you'd see such a poorly thought out procedure; in fact, there would be genuinely good advice about the order of the steps, and hints that would actually improve the dish.I'm sad to see Fine Cooking move away from its emphasis on good technique and solid instruction. These days I can't differentiate between this and every other magazine on the shelf.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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