To make the lemon pistachio couscous, combine couscous, lemon zest, lemon juice and 3
roasting pan and rub with kosher salt and oil.
til combined. Stir in lemon peel and lemon juice (batter may appear
o 300\u00b0F. For the lemon compote, thinly slice the lemons
br>Beat the egg whites with an electric mixer on medium
nd stir in breadcrumbs, parsley, lemon, and egg. Mix well and
nd vanilla.
Beat well with a wooden spoon until thoroughly
ork steaks then spread each with 1/2 tsp pesto. Top
Let cool; coarsely chop.
LEMON YOGURT SAUCE: Stir together yogurt
Preheat the oven to 400\u00b0F. Line a baking sheet with parchment paper and arrange the potato slices on two-thirds of it. Season the fish with salt, pepper and paprika and sprinkle with 3 tsp of the lemon juice. Bake the potato slices for about 15 mins, adding the fish after about 5 mins.
Mix the yogurt with the remaining lemon juice, salt and pepper and stir until smooth. Garnish with lemon zest. Place the endive, peppers and sprouts in a salad bowl. Serve with the fish and chips and yogurt sauce.
Preheat oven broiler to very hot. Brush a baking sheet with oil. Brush fish with oil and season. Place on prepared baking sheet and cook 5 mins on top rack, basting with lemon juice, until fish flakes easily.
Meanwhile, for the topping, combine parsley, garlic and lemon zest in bowl. Sprinkle on fish and serve on a bed spinach. Accompany with lemon wedges.
eep warm. Remove rind from lemon using a zester. Squeeze juice
or medium-high heat. Cut lemon in half crosswise and thinly
quare pan and line it with wax paper.
In a
elt 1/2 T. butter with 1/2 T. oil in
Preheat oven to 350\u00b0F. Place chicken in a roasting pan.
In a small saucepan, combine chicken broth, 2 tbsp lemon juice, butter, honey, mustard and basil sprig over medium heat. Simmer for 5 mins. Add cornstarch slurry and simmer for 1 min, or until thickened. Remove from heat and discard basil. Brush chicken with glaze and roast for 30 mins, to heat through. Just before serving, stir chopped basil and 1 tsp lemon zest into sauce. Serve with chicken. Garnish with lemon twists, red pepper curls and fresh basil leaves.
una steaks with half the lemon juice and season lightly with salt. Heat
auce, combine the cream and lemon juice in a medium saucepan
and lemon peel and juice. Season to taste. Cover with plastic wrap
until tender. Drain and refresh with cold water. Place on paper