We have fragrant tarragon in our garden, which after several uncertain months has come back to life and is actually thriving. I knew tarragon would work well with fish, so I quickly threw together a topping for my fish of olive oil, tarragon, garlic, preserved lemon and salt and pepper. I put this on my fish, covered it in foil and grilled it for about 15 minutes. The combination was aromatic and delicious. The lemon and tarragon complimented each other nicely. The fish tasted light, with a hint of anise.
As a side dish, I served orzo, which cooks quickly. I first toasted the pasta in preserved lemon juices. Then, at the very end, I added a healthy spoonful of ajvar for a Mediterranean flavor and a pretty color.