Best Basil Lemon Chickpeas With Mackerel 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

LEMON BASIL CHICKEN

Lemon Basil Chicken image

This recipe is very simple to prepare, and tastes delicious. A perfect weeknight recipe. Do leave the skin and bones on the chicken pieces for more flavor and a lovely crisp skin. I typically double the recipe so that we can have leftovers. The recipe is from the cookbook Fresh & Fast by Marie Simmons. I serve with fresh seasonal vegetables.

Provided by PanNan

Categories Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs chicken, bone in, with skin (about 4 pieces)
salt
pepper
4 large fresh basil leaves
4 garlic cloves, mashed slightly with the side of a knife
1/2 lemon, cut into 4 thin slices
1 tablespoon extra virgin olive oil

Steps:

Preheat oven to 400°F.
Clean and trim fat from chicken, and salt and pepper each side. Place chicken in a baking dish, skin side up.
Loosen the skin on each piece, and place a basil leaf under the skin, directly on top of the chicken meat.
Toss the garlic around the chicken in the baking dish.
Place the lemon slices on top of each piece of chicken and drizzle with the oil.
Bake for 35 - 40 minutes (depending on whether it's white meat or dark meat), basting with the garlic flavored pan juices every 10 minutes. The skin should be crisp and brown and the meat tender when it's ready to serve.

Nutrition Facts : Calories 333.8, Fat 24.2, SaturatedFat 6.4, Cholesterol 103.5, Sodium 97.6, Carbohydrate 2.5, Fiber 0.7, Protein 26