MACKEREL WITH ROASTED FENNEL, MEYER LEMON, AND OLIVES
A whole fish is cooked and topped with this savory Mediterranean Meyer lemon-olive sauce over roasted fennel.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. Slice fennel into 1/2-inch wedges (reserve fronds), arrange on a rimmed baking sheet, and drizzle with 1 tablespoon olive oil. Season with salt and pepper and roast, flipping fennel halfway through, until caramelized and golden, about 25 minutes. Let cool. Cut into 1/2-inch pieces. Transfer to a medium bowl.
- Peel zest from lemon, avoiding white pith. Thinly slice zest on the bias. In a medium bowl combine zest with fennel, olives, 2 tablespoons fresh lemon juice, and 1 tablespoon olive oil. Set aside.
- Butterfly mackerel by cutting lengthwise along belly of fish toward tail, then slicing along backbone (but not all the way through the fish). Gently open fish and arrange skin-side down on a parchment-lined baking sheet; flatten slightly. Drizzle with olive oil and season with salt and pepper. Bake until cooked through and flaky, 10 to 12 minutes. Transfer to a serving platter and top with fennel mixture. Garnish with chopped fennel fronds.
Nutrition Facts : Calories 812 g, Cholesterol 202 g, Fat 50 g, Fiber 2 g, Protein 65 g
FENNEL BRAISED WITH OLIVE OIL AND LEMON
A lot of our tasters said this dish reminded them of why they like rustic Italian food: We pretty much left the fennel alone here, just browning it in olive oil (don't be afraid of the high heat at this stage) and then covering it and letting it bubble in water and its own juices. It cooks down sweet and tender, and then gets one final boost of bright flavors from lemon and olive. We think it's great served at room temperature, about 30 minutes after cooking. This side dish is delicious warm or at room temperature, not hot.
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Trim the tops and bottoms from the fennel bulbs, reserving a handful of the fronds. Quarter the bulbs. Set each quarter on its side and slice off most of the core. Cut the quarters into wedges about 1-inch thick (don't worry if some pieces fall off the wedge-use those too).
- In a large skillet with a tight-fitting lid, heat the olive oil over medium-high heat until almost smoking. Add the fennel and cook, without stirring, until golden brown on the bottom, about 5 minutes. Stir and let some more pieces brown for a minute or two.
- Stir in 1/2 cup water, scraping the bottom of the pan. Season with salt and pepper. Lower the heat to medium and cover the pan. Simmer, shaking the pan and adding more liquid occasionally if the pan is dry, until the fennel is very tender, 12 to 15 minutes.
- Meanwhile, chop the reserved fennel fronds and mix them with the lemon zest.
- When the fennel is tender, stir in the lemon juice and cook for 1 minute. Stir in the olives, remove from the heat and let stand for about 1 minute to warm the olives. Transfer the fennel to a platter. Sprinkle the fennel frond mixture over the top, drizzle with additional olive oil and serve.
SPICED OLIVES WITH LEMON AND FENNEL
Steps:
- In a large bowl, mix all the ingredients. Serve at room temperature.
FENNEL, ENDIVE AND FRISEE WITH CASTELVETRANO OLIVES, SHALLOTS AND LEMON
Provided by Food Network
Time 10m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Gently crush olives between your palm and the countertop. Remove pits and tear olives into 2 to 3 pieces. Put frisee, endive, fennel, shallot and olives into a bowl and mix gently with Lemon Vinaigrette. Taste for seasoning, adding salt and pepper to taste.
- Combine all ingredients in a dressing bottle or small bowl. Mix well before using.
CHICKEN THIGHS WITH OLIVES AND FENNEL
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season the chicken with 1 teaspoon ground coriander, 1/2 teaspoon salt and a few grinds of pepper. Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil. Add the chicken and cook until browned, 1 to 2 minutes per side; remove to a plate.
- Reduce the heat to medium and add the remaining 1 tablespoon olive oil, the fennel chunks, leeks and garlic; season with the remaining 1/2 teaspoon coriander, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables start to wilt and brown, about 3 minutes. Add the olives and lemon slices and cook until the lemons brown around the edges, about 2 minutes.
- Return the chicken to the skillet and add the chicken broth. Bring to a simmer. Cover and cook until the chicken is cooked through and the vegetables are tender, about 15 minutes. Uncover and increase the heat to medium high; bring to a boil and cook until the sauce is reduced, 2 to 3 minutes. Stir in the fennel fronds. Top each serving with parsley.
BRAISED CHICKEN WITH LEMON AND OLIVES
A good cook needs an assortment of chicken dishes to fall back on. Aside from roasting or frying (and in addition to grilling), braising chicken is a simple technique to master. Chicken thighs make the best braises; use skin-on bone-in thighs for the best flavor. Though it could be done on the stovetop, this dish is oven-braised. Here are more recipes using chicken thighs.
Provided by David Tanis
Categories dinner, lunch, roasts, main course
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Pat chicken thighs dry with paper towels. Season well with salt and pepper and place in an earthenware baking dish in one layer, skin side up. Sprinkle with red pepper, garlic, fennel and rosemary and drizzle with olive oil. Rub seasoning into thighs on all sides. Tuck lemon wedges here and there. Let marinate for 15 minutes. Heat oven to 375 degrees.
- Put baking dish in oven, uncovered, and roast until skin browns lightly, about 20 minutes. Scatter olives evenly over chicken and add broth. Cover tightly and bake for 1 hour, until meat is very tender when probed with a skewer.
- Remove thighs and lemon wedges and arrange on a platter. Keep warm. Pour pan juices into a saucepan and quickly skim fat from surface. Over high heat, simmer rapidly until reduced by half. Spoon juices over chicken, sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 510, UnsaturatedFat 25 grams, Carbohydrate 7 grams, Fat 38 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 10 grams, Sodium 666 milligrams, Sugar 1 gram, TransFat 0 grams
MOROCCAN CHICKEN WITH FENNEL & OLIVES
Get four of your 5-a-day with our healthy chicken tagine using fennel and olives. Serve with wholewheat couscous
Provided by Sara Buenfeld
Categories Dinner, Main course, Supper
Time 55m
Number Of Ingredients 17
Steps:
- Squeeze the lemon over a bowl and set the bowl aside. Cut the lemon in two, remove the pith from one half and chop the rind.
- Heat the oil in a non-stick frying pan and fry the onion, fennel, ginger and garlic until soft. Add the chicken and fry for a few mins more until just browned.
- Add the lemon rind and spices, then pour in the stock. Cover and simmer for 25 mins, then add the tomatoes, olives, coriander and half the lemon juice. Cook for 5 mins more until the fennel and chicken are tender and the sauce reduced.
- Meanwhile, cook the couscous following pack instructions and stir in the chickpeas. Add more lemon juice to taste, then serve the tagine with the couscous, extra coriander and fennel fronds.
Nutrition Facts : Calories 714 calories, Fat 25 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 9 grams sugar, Fiber 20 grams fiber, Protein 56 grams protein, Sodium 0.8 milligram of sodium
LEMON FENNEL OLIVES
Provided by Nancy Harmon Jenkins
Categories easy, appetizer
Time 10m
Yield 2 1-pint jars
Number Of Ingredients 7
Steps:
- Put a layer of olives in the bottom of a glass jar. Add several slices of lemon, fennel and garlic, and sprinkle with grains of pepper and some fennel seeds. Continue layering olives and flavorings until jar is full. Cover olives with oil and set aside to store in a cool dark place until ready to give or serve.
Nutrition Facts : @context http, Calories 522, UnsaturatedFat 36 grams, Carbohydrate 38 grams, Fat 44 grams, Fiber 17 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 2566 milligrams, Sugar 5 grams
More about "lemon fennel olives recipes"
WARM OLIVES WITH PICKLED LEMON AND FENNEL RECIPE
From olivemagazine.com
LEMON ROASTED FENNEL WITH OLIVES AND BREADCRUMBS
From thewimpyvegetarian.com
- Preheat the oven to 400˚F. Slice each fennel bulb into 8 wedges and place in a baking pan. Lay the thin lemon slices over and around the fennel. Drizzle with olive oil and dust with salt, pepper and thyme. Roast for 30 minutes or until tender.
- Bring the orange juice to a simmer in a skillet over medium-high heat. When reduced by half, it will begin to caramelize. Add the olives, minced roasted lemon, raisins, and breadcrumbs, and sauté until fragrant and the breadcrumbs are lightly toasted.
- Remove the remaining roasted lemons from the baking dish, sprinkle the Gorgonzola over the fennel, and fold the breadcrumb mixture into the fennel.
- (If making this ahead, you can stop here, cover with plastic and refrigerate. Rewarm at 350F for 15 minutes before continuing.)
SIMPLE 3-INGREDIENT FENNEL SALAD WITH LEMON — ZESTFUL …
From zestfulkitchen.com
4.6/5 (9)Total Time 20 minsCategory Salad/Side DishPublished Sep 19, 2021
15+ NEW SPRING DINNER RECIPES - EATINGWELL.COM
From eatingwell.com
RECIPES: 3 DELICIOUS, SUPER HEALTHY AND GUILT-FREE DISHES TO ADD TO ...
From iol.co.za
WHITE BEANS AND PORK SAUSAGE WITH PISTACHIO-LEMON CRUMBLE …
From foodandwine.com
SIMPLE EASTER RECIPES FOR A SEAFOOD SPREAD | THE STANDARD
From standard.net.au
28 EASY EASTER DINNER RECIPES - THE NEW YORK TIMES
From nytimes.com
SPAGHETTI WITH FENNEL, PORK AND OLIVES - GOOD HOUSEKEEPING
From goodhousekeeping.com
LEMONY SHAVED FENNEL ASPARAGUS SALAD | THE FIRST MESS
From thefirstmess.com
CHICKEN THIGHS WITH OLIVES, LEMON AND FENNEL | METRO
From metro.ca
MARINATED OLIVES WITH FENNEL & CHILI PEPPER | FOOD & STYLE
From foodandstyle.com
RACHEL RODDY’S RECIPE FOR PORK, LEMON AND FENNEL POLPETTE, …
From theguardian.com
LEMON-ROASTED FENNEL RECIPE - TASTING TABLE
From tastingtable.com
CITRUS AND FENNEL CHICKEN WITH OLIVES AND CALABRIAN CHILES - FOOD …
From foodandwine.com
31 BEST MOTHER'S DAY DINNER RECIPES & IDEAS - FOOD NETWORK
From foodnetwork.com
THE EASIEST MARINATED OLIVES | LIVE EAT LEARN
From liveeatlearn.com
RECIPE: FRESH LINGUINE & ROASTED FENNEL WITH LEMON RICOTTA ...
From blueapron.com
CHILLED FENNEL-GRAPEFRUIT VELOUTé WITH LEMON OLIVE OIL RECIPE
From foodandwine.com
RECIPE: ROASTED CHICKEN THIGHS WITH FENNEL & LEMON | KITCHN
From thekitchn.com
JEREMY LEE'S SPRING SALMAGNUDI WITH HERBY RACK OF LAMB RECIPE ...
From waitrose.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love