LEMON RECIPES RECIPES

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LEMON BUTTER BISCUITS | FRUIT RECIPES | JAMIE OLIVER RECIPES



Lemon Butter Biscuits | Fruit Recipes | Jamie Oliver Recipes image

These little lemon biscuits are so delicious and easy – you'll never need to buy biccies again!

Total Time 25 minutes

Yield 30

Number Of Ingredients 9

125 g butter at room temperature
100 g caster sugar
1 free-range egg
200 g plain flour
2 lemons zest of
¼ teaspoon baking powder
1 pinch sea salt
plain flour for dusting
3 tablespoons demerara sugar

Steps:

    1. These biscuits are dead easy to make and perfect for a simple gift. If you fancy jazzing them up for Christmas, try using an orange in place of the lemons and add a pinch of cinnamon to your demerara – lovely and festive!
    2. Beat the butter and sugar in a bowl with an electric mixer until creamy. Beat in the egg until the mixture is light and fluffy. Add the flour, lemon zest, baking powder and salt and mix until you have a ball of dough. Cover and place in the fridge for 2 hours, or until firm. Preheat your oven to 180°C/350°F/gas 4. Roll out the dough on a floured surface until ½cm thick. Cut out shapes and place on a greaseproofed tray. Sprinkle with demerara sugar and bake for 10 to 12 minutes until the edges are light brown. Transfer to a wire rack to cool.

Nutrition Facts : Calories 76 calories, FatContent 3.8 g fat, SaturatedFatContent 2.1 g saturated fat, ProteinContent 0.9 g protein, CarbohydrateContent 10.4 g carbohydrate, SugarContent 5.2 g sugar, SodiumContent 0.1 g salt, FiberContent 0.2 g fibre

BAKED LEMON SOLE | FISH RECIPES | JAMIE OLIVER RECIPES



Baked Lemon Sole | Fish Recipes | Jamie Oliver Recipes image

Beautifully light and tasty, this simple lemon sole recipe is a winner with any flat fish.

Total Time 35 minutes

Yield 4

Number Of Ingredients 12

1 bunch spring onions trimmed and finely sliced
1 tablespoon balsamic vinegar
sea salt
freshly ground black pepper
2 lemons zest of, halved
extra virgin olive oil
1 handful black olives destoned and chopped
1 handful fresh flat-leaf parsley finely chopped
4 whole lemon soles from sustainable sources, ask your fishmonger
2 handfuls red and yellow cherry tomatoes halved
4 cloves garlic peeled and finely sliced
1 handful fresh oregano or basil leaves picked

Steps:

    1. This is really simple. First of all give your fish a wash, then with a sharp knife score across each fish down to the bone at 2.5cm/1 inch intervals on both sides. This allows flavour to penetrate the fish and lets the fish’s juices come out.
    2. Preheat the oven to 200ºC/400ºF/gas 6. Get yourself a bowl and add the tomatoes, garlic, oregano or basil, spring onions, balsamic vinegar, a pinch of salt and pepper and the zest and juice of 1 lemon to it. Loosen with a couple of good tablespoons of extra virgin olive oil and mix well, then spread over the bottom of a large roasting tray. Use one that will fit all 4 fish quite snugly (or you can use two smaller trays). Place the fish on top – top to tail.
    3. Now add the olives, parsley, juice and zest of the second lemon to the bowl that the tomatoes were in. Loosen with a little olive oil and then divide this mixture between the fish, placing an equal amount on the centre of each. Cook in the preheated oven for 12 to 15 minutes, depending on the size of the fish. To check whether they’re done, take the tip of a knife and push it into the thickest part of the fish. When done, the flesh will easily pull away from the bone.
    4. Once cooked, remove the fish from the oven and allow them to rest for 3 or 4 minutes while you get your guests round the table, serve them some wine and dress your salad. Then you can come back to the fish. Divide them up at the table on to 4 plates, making sure that everyone gets some tomatoes and juice spooned over the top of the fish. Lovely!

Nutrition Facts : Calories 366 calories, FatContent 13.6 g fat, SaturatedFatContent 3.1 g saturated fat, ProteinContent 55.5 g protein, CarbohydrateContent 5.2 g carbohydrate, SugarContent 3.5 g sugar, SodiumContent 1.5 g salt, FiberContent 1.5 g fibre

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    1. This is really simple. First of all give your fish a wash, then with a sharp knife score across each fish down to the bone at 2.5cm/1 inch intervals on both sides. This allows flavour to penetrate the fish and lets the fish’s juices come out.
    2. Preheat the oven to 200ºC/400ºF/gas 6. Get yourself a bowl and add the tomatoes, garlic, oregano or basil, spring onions, balsamic vinegar, a pinch of salt and pepper and the zest and juice of 1 lemon to it. Loosen with a couple of good tablespoons of extra virgin olive oil and mix well, then spread over the bottom of a large roasting tray. Use one that will fit all 4 fish quite snugly (or you can use two smaller trays). Place the fish on top – top to tail.
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