Lemon Infused Fish And Vegetables Recipes

LEMONY FISH OVER VEGETABLES AND RICE

Steps:

• In 12-inch nonstick skillet, cook rice and margarine over medium heat 2 to 3 minutes, stirring occasionally, until rice is golden brown. Stir in water, seasoning packet from rice mix and lemon peel. Heat to boiling; reduce heat. Cover and simmer 10 minutes.
• Stir in vegetables. Heat to boiling, stirring occasionally. Cut fish into 4 serving pieces; arrange on rice mixture. Sprinkle fish with lemon-pepper seasoning; drizzle with lemon juice. Reduce heat. Cover and simmer 8 to 10 minutes or until fish flakes easily with fork and vegetables are tender. Sprinkle with parsley.

LEMON-INFUSED WATER

Steps:

• Place 2 thinly sliced lemons in a pitcher. For still infused water, add 2 quarts of water. For sparkling water, add 1 quart of seltzer during prep and a second quart just before serving. Refrigerate 2 to 4 hours to allow the lemons to infuse. Stir well and strain, discarding the lemons. For serving, add fresh lemon slices for garnish and plenty of ice. The infused water will keep refrigerated for up to 2 days.

LEMONY STEAMED FISH

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cut 6 foil squares large enough for each fillet.
• Center fillets on the foil squares and sprinkle each with dill weed, onion powder, parsley, paprika, seasoned salt, lemon pepper, and garlic powder. Sprinkle lemon juice over each fillet. Fold foil over fillets to make a pocket and fold the edges to seal. Place sealed packets on a baking sheet.
• Bake in the preheated oven until fish flakes easily with a fork, about 30 minutes.

LEMON-INFUSED FISH AND VEGETABLES

Steps:

• Heat oven to 425 degrees. Tear four lengths of parchment paper or foil, each about 18 inches long. Fold each length across in half; unfold. Divide lemon slices among parchment pieces, piecing them in a row; top with fish. Place vegetables beside the fish.
• Whisk together the olive oil, lemon juice and salt; drizzle over the fish. Crimp or fold over the edges to form sealed packets. Place packets on two baking sheets.
• Bake until the packets are puffed and fish is cooked through, 12-15 minutes. transfer packets to serving plates. Cut the top of the packets open carefully (to avoid the escaping steam). Serve.

LEMON BUTTER BAKED COD WITH VEGETABLES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cut cod fillets into serving pieces. Arrange in an ungreased baking dish and sprinkle with lemon juice, butter pieces, 1 1/2 teaspoons salt, and pepper.
• Mix carrots, onion, celery, bread cubes, melted butter, sage, thyme, and remaining 1/2 teaspoon salt together in a bowl. Mix bread crumbs, parsley, and paprika together in a separate bowl.
• Spread vegetable mixture evenly over cod. Cover with aluminum foil.
• Bake in the preheated oven for 30 minutes. Uncover and sprinkle bread crumb mixture over top. Bake until fish flakes easily with a fork, about 5 more minutes.

PENNE WITH LEMON INFUSED VEGETABLES

Steps:

• Parcook broccoli and fennel for 3-4 minutes in salted water, drain well.
• Cook the pasta until almost tender; drain well.
• Over medium heat, sauté garlic, lemon zest, and red pepper flakes in olive oil for 3-4 minutes.
• Add red pepper and mushrooms. Cook until the mushrooms are tender.
• Add cooked broccoli, fennel and fresh thyme.
• and continue to cook. Add the cooked pasta, half of the parsley, and season with salt and pepper.
• Portion pasta into heated bowls and garnish the tops with grated ricotta salata and chopped parsley.

LEMON-PEPPER VEGETABLES

Steps:

• Heat 10-inch skillet or wok over medium-high heat. Add oil; rotate skillet to coat side.
• Add squash, bell pepper, celery and onions; stir-fry about 2 minutes or until bell pepper is crisp-tender. Stir in lemon juice, lemon pepper and pea pods; cook and stir about 1 minute or until pea pods are crisp-tender.