We are so proud of our lemon oil that we risk boring people silly going on about how great it is. But it really is better than any other lemon olive oil. Period.
Prep Time 30 Minutes
Cook Time 30 Minutes
We are so proud of our lemon oil that we risk boring people silly going on about how great it is. But it really is better than any other lemon olive oil. Period. We make the oil by crushing whole lemons together with the olives in the press. 'Yeah, and...?' you might ask, but most other lemon oils are made by an infusion, that is adding a flavour of lemon to the olive oil when it's already made. So they taste of essence of lemon, which is about as lemony as grape flavoured bubblegum is grapey. 'Well ok, but what do you use it for?' We have yet to find anything that isn't improved by it (even cakes) but it's a must for a lazy salad dressing (lemon oil and a bit of salt is all you need), with roast and grilled chicken, and, mmm, with fish. Like this one.
- Trout - four whole fish (250g/8.8 oz - 300g/10.5oz each)
- Extra virgin olive oil with lemons - 2 tbsp
- Flat-leaf parsley - a bunch
- Garlic - two cloves, chopped
- Salt and pepper to taste
- Preheat the oven to 190°C/370 F/ GM5.
- Wash and gut the fish. Chop up the parsley.
- Place each fish on a piece of aluminium foil. Stuff some parsley in each one with some chopped garlic and lemon oil.
- Then sprinkle an equal amount of the parsley/garlic /lemon oil combo over the top. Add a goodly dose of salt and pepper.
- Wrap up each one carefully in the foil, making sure that there is air inside and the foil isn't touching the fish at the top.
- Place on a baking tray and pop in the oven for 25 to 30 minutes. Goes nicely with a fava bean salad, or new potatoes. Or both.