Preserved Lemons for Moroccan Fish Tagine

2 lemons

This preserved lemon recipe from chef Paula Wolfert's "Mediterranean Clay Pot Cooking" is used to make her Moroccan Fish Tagine.


  • 2 large lemons, scrubbed, dried, and each cut into 8 wedges

  • cup coarse salt

  • ½ cup fresh lemon juice

  • Extra-virgin olive oil


  1. Place lemons in a medium bowl. Sprinkle with salt and toss to coat. Transfer to a clean 1-cup glass jar with a lid; add lemon juice. Cover jar and let stand at room temperature for 7 days, shaking jar daily to distribute salt and juice.

  2. To store lemons, add enough olive oil to cover and refrigerate for up to 1 year. Rinse lemons before using.

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