Basil Kalamata Lemon Sole with Spinach

Today is fish day again! Lemon sole is my recent favorite as I can get them real fresh from the supermarket. This time I am going to have it with spinach - extremely rich in antioxidants, especially when steamed or quickly boiled. 


This is a simple fish dish that is low in fat and high in nutritional value which everyone can cook at home. My husband and I totally loved it! Try it out!


The recipe serves a couple... my husband and I :)

Ingredients:
2 lemon sole fillet - seasoned with salt & pepper to taste
2 tbsp extra virgin olive oil (EVOO)
3 cups baby spinach -trimmed away the hard stalks
2 cups sweet basils - thinly chopped
2 pips garlic - coarsely chopped
10 Kalamata olives stuffed with minced pimento  (or olives of your choice)
3 tbsp fresh lemon juice
2 tbsp extra virgin olive oil (EVOO)

Method:

1)   Place large skillet with 2 tbsp EVOO on medium low heat.

2)   Fry fish until golden and cooked. Set aside and keep warm.

3)   Microwave spinach for 2 1/2 - 3 minutes on High or until soft. Drain, divide into 2 portions and place it on the plates.
4)   Transfer fish on to the spinach.

5)   Add remaining EVOO onto the same skillet on medium high heat. 

7)   Cook the garlic until frequent. Add in basil and olives. cook for another 3 -4 minutes until basil is cooked trough. 

8)   Add lemon juice and simmer for 2 minutes. Top basil sauce onto the fish.

>> Tip to note : 

- You can substitute lemon sole with any other firm white fish

- Add chili flakes together with basil and olives if you like it spicy.

Crispy Cod with Lemon Dill Sauce

Fish is always a better option when comes to eating healthy but most of the time they are a little too light as a meal for dinner..... which I always ended up snacking on something agin before hitting midnight.

So bearing that in mind (to avoid eating twice at night) I have decided to pick Cod fish. They are richer then most fishes and will probably (it did!) able to keep me satisfied till the next morning.

The lemony sauce still linger in my mouth... yummy...

Here's my recipe to share... the recipe serves 2 person

Ingredients:
For the crispy fish
4 (approx. 30 grams each) skinless cod fillet or cutlet
2 egg whites - lightly beaten with folk

1 cup Japanese breadcrumbs (Panko)

2 tsp garlic powder

2 tsp paprika powder

1 tsp freshly grind black pepper

1 tsp salt  or less

2 tbsp cooking oil

Lemon wedges

For the  sauce
1 tbsp custard powder

2 tbsp gherkins or pickles ( I used dill pickle) - finely chopped 

5 tbsp mayonnaise (I used low fat mayonnaise)

1 tsp fresh lemon juice

1 tsp fresh dill - chopped

Method:

For the crispy fish

1)   Place large skillet at medium high heat.

2)   Place egg whites in a shallow dish.

3)   Combine Japanese breadcrumbs, garlic powder and  paprika in a large plate. 
4)   Sprinkle fish with salt and pepper evenly.

5)   Dip each fillet into the egg white and then press to cover with the Japanese breadcrumbs mixture.

6)   Fry fillet on the skillet for approx. 4-5 minutes on each side or until done. Fry for longer if your fish is thickly sliced . Drain with kitchen towels and set aside with lemon wedges.

For the sauce

i)    Mix lemon juice, gherkins and dill. Serve with with fish.

>> Tips to note : 

- You may substitute cod with other firm fish such as halibut or lemon sole.

Fragrant Baked Lemon Olive Chicken

My husband's Play Station 3 (PS3) Mate is a poultry lover and to celebrate his last day of exam I have decided to make him this sweet and savory  poultry supper. I got the base of this recipe from one of those magazines at my friend's place but have adapted it with my own style (since I can't really recall the exact ingredients). Thankfully it turns out just fine ... Juicy! Enjoy!


Ingredients:
8 pieces of skinless chicken tights and drumsticks
1/4 cup fresh orange juice
1/4 cup fresh lemon juice
2 tbsp honey
2 tsp cumin powder
3 tbsp olive oil
6 cloves garlic - half portion coarsely chopped 
6 cloves whole garlic - with skin intact 
4 small onions - quartered with roots intact 
16 stuffed Kalamanta olives of your choice
6 sprigs lemon thyme
2 lemons - halved 

1 tsp freshly grind black pepper or peppercorn mix

1 tsp salt or to your taste

Method:
Combine chicken with orange juice, lemon juice, honey, cumin powder, pepper, salt, olive oil and chopped garlic in a baking dish. Marinate for 30 to 45 minutes. 


Heat large skillet on medium-high heat. Remove chicken from marinade and cook for 3 minutes each side or until brown. Remove chicken from the skillet and place them back into the baking dish.


Use the same skillet to cook onions and  the whole garlics until brown then place them back in the baking dish.


Arrange olives, and lemon and lemon thyme into the baking dish. Sprinkle with salt and pepper.


Bake for 35 minutes then turn the chicken and bake for another 20 minutes. Enjoy!


Serves 4 person


>> Tips to note : 
Chicken pieces are bone- in.
If you wish to thicken the marinate juice. Just strain the juice and shimmer on high heat until thickens then bring back to the chicken.

Faloodeh - Refreshing Persian Sorbet

Here comes Faloodeh with Saffron Ice Cream... sweet and sour coolness... the perfect combo during summer to refresh your senses under the hot afternoon sun. My favorite cold dessert from Iran.

Faloodeh is a Persian Sorbet made from delicate vermicelli or rice noodles frozen with corn starch combined with shaved ice infused with rose water. Served with lemon juice and saffron ice cream.  Some places serve their faloodeh with pomegranate juice instead of lemon juice then top with ground pistachios.

Faloodeh specialty shop can be found all around Iran and they also serve modern and traditional ice- creams.

DO YOU KNOW? Faloodeh is one of the earliest  from of frozen desserts, existed as early as 400! Ice was brought down from the high mountains and stored in a deep refrigerated hole on the ground called 'Yakhchal' functioned like modern days refregerator which kept cool by the 'windcatchers' - traditional Persian architecture device used for may centuries to create natural ventilation in buildings.