Lemony Sole With Green Olives Bacon And Capers Recipes
CHICKEN WITH ROASTED LEMONS, GREEN OLIVES, AND CAPERS
Provided by Dan Swinney
Categories Chicken Olive Roast Quick & Easy Lemon Pan-Fry Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- For roasted lemons:
- Preheat oven to 325°F. Line baking sheet with parchment paper. Arrange lemon slices in single layer on prepared sheet. Brush lemon slices with olive oil; sprinkle lightly with salt. Roast until slightly dry and beginning to brown around edges, about 25 minutes. (Lemons can be made 1 day ahead. Transfer to container. Cover; chill.)
- For chicken:
- Sprinkle chicken with salt and pepper. Dredge chicken in flour to coat both sides; shake off excess. Heat 5 tablespoons oil in heavy large skillet over high heat. Add chicken and cook until golden brown, about 3 minutes per side. Stir in olives and capers. Add stock and bring to boil, scraping up browned bits from bottom of skillet. Boil until liquid is reduced to syrup consistency, turning chicken over after 3 minutes, about 5 minutes. Add butter, roasted lemon slices, and 2 tablespoons parsley; simmer until butter melts and chicken is cooked through, about 2 minutes. Season with salt and pepper. Transfer to platter. Sprinkle with remaining 1 tablespoon parsley.
STEAMED SALMON WITH OLIVES AND CAPERS
This steamed salmon is an Australian standard.
Provided by JESSICA83
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 20m
Yield 2
Number Of Ingredients 7
Steps:
- Bring 1 to 2 inches of water to a boil in a large saucepan. Season salmon with salt and pepper and sprinkle with 1/2 of the lemon juice; place in a steamer basket. Insert the steamer basket into the saucepan, cover, and steam until salmon is easily flaked with a fork, 7 to 8 minutes.
- While salmon cooks, whisk olives, olive oil, capers, and remaining lemon juice together in a bowl. Season with salt.
- Place salmon on serving plates, spoon dressing over top, and sprinkle with dill.
Nutrition Facts : Calories 389.3 calories, Carbohydrate 6.4 g, Cholesterol 72 mg, Fat 27.8 g, Fiber 2.9 g, Protein 31.7 g, SaturatedFat 4.4 g, Sodium 610.8 mg, Sugar 0.1 g
SOLE WITH LEMON AND CAPERS - BONNIE STERN
We had this for supper tonight, and I do believe this is the only way I'm going to prepare my fish from now on. I'm not even sure I can describe it any other way but to say "Out Of This World". This is so simple, it's hard to believe it delivers such flavour. I received this recipe in a Bonnie Stern newsletter. I don't think I've ever been disappointed in any recipe of hers I've tried. I hope you will agree. The salad dressing in the photo is from recipe #346159. In preparing this recipe, I opted to use a mixture of olive oil and recipe #245811 for frying.
Provided by Diana 2
Categories Lemon
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Rinse the fillets and pat dry. Lightly season with salt and pepper.
- Dredge fillets in flour, then dip into the beaten egg. Re-dip into flour.
- Heat oil in a large skillet and cook fish for about 3 minutes on each side. Remove to a plate and keep warm.
- Drain any excess oil from the skillet. Return to the heat, adding the lemon juice and capers. Deglaze the pan while scraping any browned bits into the sauce.
- Remove from heat and add the pepper and parsley. Pour over fillets and serve.
Nutrition Facts : Calories 303.4, Fat 15.9, SaturatedFat 3, Cholesterol 166.3, Sodium 648.3, Carbohydrate 14, Fiber 0.8, Sugar 0.7, Protein 25.3
BROCCOLI WITH LEMON, KALAMATA OLIVES AND CAPERS
From a local source. I tested this recipe by substituting a variety of colors of cauliflower (purple, white, golden) for the broccoli. Other cruciferous vegetables such as broccolini, broccoflower, brussels sprouts, romanesco, etc. will work, too. Easy!
Provided by COOKGIRl
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan fitted with a steamer basket, bring a 1 inch of water to a bowl. Steam the broccoli until tender-crisp, 4 to 5 minutes.
- Transfer the broccoli to a serving bowl, cover and set aside.
- While the vegetables are steaming, in a small saucepan over medium heat, melt the butter.
- Add the oil and garlic and cook, stirring, for 1 minute just until the garlic begins to become fragrant.
- Stir in the olives, lemon juice and capers and cook until heated through, approximately 1 minute.
- Pour the sauce over the steamed broccoli and season with black pepper.
- Toss well to coat.
- Garnish with a sprig or two of fresh parsley, if desired.
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