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.

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.