Lemon Infused Olive Oil Recipe Recipe 425 Recipes

MACKEREL WITH LEMON OLIVE OIL AND TOMATOES

Mackerel With Lemon Olive Oil and Tomatoes image

Mackerel is a sustainable, velvety, sweet-tasting fish that deserves more attention than it usually gets. Here, the pale fillets are roasted on a bed of fragrant basil leaves with a lemon zest-infused olive oil, chopped olives and juicy cherry tomatoes. If you have a bottle of cold-pressed lemon olive oil on hand, you can use it here in place of making your own. If infusing your own oil, feel free to use either a regular lemon or a Meyer lemon. Leftover lemon oil is great on salads, tossed with vegetables, or drizzled over avocado toast.

Provided by Melissa Clark

Categories dinner, easy, weekday, seafood, main course

Time 45m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1/3 cup extra-virgin olive oil
Finely grated zest of 1 large lemon (save naked lemon for garnish)
6 to 8 large basil leaves, plus more for garnish
1 1/2 pounds Atlantic mackerel fillets, or use cod or black sea bass (tautog) if unavailable
Fine sea salt and black pepper, to taste
1 to 2 tablespoons lemon olive oil, more as needed
3/4 cup olives, preferably a mix of green and black, pitted and halved, or chopped
1 cup halved or quartered cherry tomatoes

Steps:

Make the oil: In a small saucepan over medium heat, warm the olive oil and lemon zest until you see the first tiny bubble appear on the side of the pan. Immediately turn off heat. You don't want the mixture to simmer.
Let infuse for at least 20 minutes (and preferably an hour) before using; you do not have to strain it. Oil can be made up to a month in advance. Store in a sealed jar at room temperature.
When ready to prepare the fish, heat oven to 425 degrees. Place the basil leaves on a rimmed baking dish and arrange fish on top. Sprinkle fish with salt and pepper, then drizzle the lemon oil over the fillets. Top with olives. Scatter tomatoes around the pan.
Roast until the fish is just cooked through, 5 to 7 minutes for thin fillets and up to 12 minutes for thick fillets.
Cut naked lemon into wedges. Serve fish drizzled with more lemon oil, garnished with lemon wedges and torn basil leaves.

Nutrition Facts : @context http, Calories 405, UnsaturatedFat 23 grams, Carbohydrate 4 grams, Fat 29 grams, Fiber 1 gram, Protein 32 grams, SaturatedFat 4 grams, Sodium 605 milligrams, Sugar 1 gram

SUSAN LOOMIS'S LEMON OLIVE OIL

Susan Loomis's Lemon Olive Oil image

I was introduced to this fragrant oil by my friend and fellow cookbook author Susan Hermann Loomis, who runs a cooking school called On Rue Tatin in her wonderful home in Normandy. I went to visit her one summer evening, and she served roasted peppers doused with this oil and garnished with fresh thyme leaves as part of a first course. The lemon oil goes beautifully with vegetables or fish, and is lovely on a salad or drizzled over bread.

Provided by Martha Rose Shulman

Categories condiments

Time 15m

Yield 2 cups

Number Of Ingredients 2

Ingredients

Minced zest of 2 organic lemons
2 cups extra virgin olive oil

Steps:

Place the zest and oil in a medium saucepan and heat slowly over low heat until all of the lemon zest begins to sizzle. If you insert a thermometer, the temperature should not go above 220 degrees Fahrenheit. Turn off the heat and wait for the oil to stop sizzling, then cover and allow to steep for 48 hours.
Strain the oil into clean glass bottles. Keep for one month at room temperature or for several months in the refrigerator. Allow to come to room temperature before using.

Nutrition Facts : @context http, Calories 241, UnsaturatedFat 23 grams, Carbohydrate 1 gram, Fat 27 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 4 grams, Sodium 1 milligram, Sugar 0 grams

LEMON OLIVE OIL RECIPE BY TASTY

Lemon Olive Oil Recipe by Tasty image

Here's what you need: lemons, olive oil

Provided by Gwenaelle Le Cochennec

Yield 32 servings

Number Of Ingredients 2

Ingredients

4 lemons, thoroughly washed
2 cups olive oil

Steps:

Peel the lemons with a peeler, making sure to avoid the white pith, which would make the oil bitter.
Add the peels to a medium pot filled with the olive oil and stir.
Let simmer over very low heat for 15-20 minutes.
Strain out the peels.
Transfer the infused oil to a bottle or other resealable container.
The oil will keep in the fridge for a few weeks. If you see any signs of spoilage, discard it.
Enjoy!

Nutrition Facts : Calories 121 calories, Carbohydrate 1 gram, Fat 13 grams, Fiber 0 grams, Protein 0 grams, Sugar 0 grams

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