Mediterranean Herb Marinade

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.