For the preserved lemons, scrub the lemons clean ... When you use them the only part of the lemon you need is the rind - scrape away the pith and flesh and chop the rind finely.

While raw lemon peel and pith can be bitter, preserved lemon peel has a concentrated tang. The peel is perfectly edible—in ...

Rub fish all over with 2 tablespoons olive oil, minced preserved lemon rind and fennel seeds. Season fish cavity and exterior with salt, and set aside. Make the mostarda: Swirl 3 tablespoons oil ...