The lemon should probably go in with the peppers and onions to fully cook the peel, as we had to pick out the lemon peel later. It would be much better if that was fully edible and it would be if it were added early. Also, seasoning the bread crumbs for the fish would be a game changer, too. Needs a little work, but I can taste the history and taste another country's culture in this dish. It's reminiscent of Spanish Cod and reminds me of other African dishes, too. I think it needs more seasonings overall. I do want to try more of your recipes, though.
I really like this recipe, but I think a couple things could change. 2 teaspoons of black pepper would be a LOT. Pretty certain it should read 1/2 teaspoon of black pepper. Also, add just butter to start with in step 3 and once melted, let reduce a little bit to steam out some of the water from the butter. Then add the shrimp and cook for the 2-3 minutes, lastly add the herbs. I'd make this again!
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