Fish with preserved limes, green olives and capers

  • 4 Fish Steaks ( bream)
  • 12 green olives 2 tbsp capers ( soaked to remove saltiness/vinegar)
  • 2 tbsp butter 2 tbsp extra virgin olive oil
  • 1/3 tsp ground ginger
  • ¼ tsp saffron threads, powdered
  • ½ – 1 preserved lime ( rinsed and cut into small pieces)
  • Sea salt and freshly ground pepper
  • Small bunch coriander- chopped


In a large fry pan, heat butter with oil and stir in ginger and saffron.

Add fish, sprinkle with salt and pepper Add preserved limes, olives, capers and coriander.

Cook for 6-10 minutes, turning fish once Serve with rice or couscous


Serves 4