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Hi dear Jan¨<br/>This week I bough 2 gifthead fishes (each about 500 g, shorter baking time) and I followed your delicious recipe.<br/>I prepared the double quantity of marinade, but I used only the half quantity for baking. The second half we served it on the table as sauce for the gold millet. <br/>Your recipes are always very tasty and this one was was outstanding as well. <br/>I had enough preserved lemons I prepared with small lemons I got from friends from Greece, but I confess that after discarding the seeds I used the pulp as well and blended together with all the ingredients for the marinade.<br/>Thanks a lot for this recipe this make us a little bit like "staying with you both" in Australia.<br/>Big HUGS!

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awalde November 10, 2013
Lemon and Parsley Whole Baked Fish