Preserved lemons

When I read how the lemons are preserved, this recipe came to mind. It's Olive Oil Poached Halibut. It's very simple and is the best way to cook halibut I've found, where the fish comes out flaky, but still retains the moisture and buttery flavor.

Ingredients
¼ cup capers, rinsed
2 ½ lb (1-inch-thick) halibut fillets
1 ½ large lemons, thinly sliced crosswise
¼ cup fresh flat-leaf parsley
2 cups extra-virgin olive oil
Fresh lemon juice
Directions
1. Preheat oven to 250°F.
2. Chop half of capers and pat fish dry.
3. Sprinkle fish with 1 ½ teaspoons salt and ½ teaspoon pepper.
4. Let stand 10 minutes at room temperature.
5. Arrange half of lemon slices in 1 layer in an 8-inch square glass baking dish and arrange fish in 1 layer over lemon.
6. Top with all of capers, remaining lemon slices, and 3 tablespoons parsley, then pour oil over fish.
7. Bake in middle of oven, uncovered, until fish just flakes and is cooked through, about 1 to 1 ¼ hours.
Serve fish with some of lemon slices, capers, and oil spooned over. Sprinkle with remaining tablespoon parsley. Bon appétit

Never thought about doing preserves with my Meyer lemon tree. Did make a bunch of squeezed lemon ice cubes. Drop a cube or two in a glass of Titos and enjoy.

All the recipes seem to discard the pulp. I've just minced the rind. Great ingredient.