Recipe #12 In Feather and Fin Recipe Book
Mediterranean Herb Dressing
Yields: Approx. 1 cup
Notes: Perfect for chicken breasts, thighs, or firm white fish like cod or halibut.
Ingredients:
1/2 cup olive oil
1/4 cup fresh lemon juice
2 cloves garlic, minced
1 tablespoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes (optional, for a hint of warmth)
1/2 teaspoon sea salt
1/4 teaspoon black pepper
Instructions:
In a medium bowl, whisk together all ingredients until well combined.
To marinate: Place 2 chicken breasts (about 6-8 oz each) or 2 fish fillets (about 6 oz
each) in a shallow dish or zip-top bag. Pour the marinade over, ensuring the protein is
well coated.
Marinate chicken for at least 30 minutes, or up to 4 hours in the refrigerator. Marinate fish
for 15-30 minutes only (lemon juice can "cook" delicate fish if left too long).
Pairing: A dry, crisp Vermentino (around $10-$15) or a light, refreshing lemonade.
Side Dish 1 (Vegetable): Roasted Bell Peppers and Zucchini
Ingredients: 1 red bell pepper, sliced; 1 zucchini, sliced; 1 tbsp olive oil; salt and pepper.
Preparation: Preheat oven to 400°F (200°C). Toss sliced bell pepper and zucchini with
olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes, stirring
halfway, until tender and slightly charred.
Side Dish 2: Orzo with Fresh Parsley
Ingredients: 1/2 cup orzo pasta, 1 cup vegetable broth, 2 tbsp fresh parsley, chopped; 1 tsp olive oil; salt and pepper.
Preparation: Cook orzo according to package directions using vegetable broth instead of water. Drain (if needed), then stir in chopped parsley, olive oil, salt, and pepper.
This one is one of my favorites. I soaked three chicken breasts in one serving. I left it to soak overnight in a ziplock bag. I took the air out of the bag to ensure the meat would soak up the liquid. It turned up flipping amazing. The Chicken was so moist and full of flavor. I knew this one had to make it into the Cookbook.
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