herb

Lemon and Herb Chicken Thigh

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Ingredients:
750 grams boneless chicken thigh, cut into serving pieces
1 tablespoon olive oil

Marinade:
1 lemon juice, juice
1/4 teaspoon lemon zest
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
salt and pepper to taste

Procedures:
Part 1
1. Marinate chicken for at least 2 hours inside the fridge.

Part 2
1. Cover baking pan with aluminum foil.
2. Arrange chicken then drizzle with olive oil.
3. Bake in a preheated oven over 200 degrees Fahrenheit for 40 minutes. Baste chicken occasionally.
4. Add more minutes to golden brown the chicken. (Optional)
5. Transfer chicken into serving plate then drizzle with remaining juice. Serve.

Parmesan Herb Salmon Steak

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Ingredients:
2 pieces sockeye steaks salmon
salt and pepper to taste
olive oil

Parmesan Herb:
1/2 teaspoon garlic powder
1/2 teaspoon ginger powder
1/4 cup chopped Parsley
1/4 cup grated Parmesan cheese
1/4 cup Mozarella Cheese

Procedures:
Part 1
1. In a bowl, combine Parmesan Herb mixture. Set aside.

Part 2
1. Lined baking pan with aluminum foil then grease with olive oil.
2. Arrange salmon then season with salt and pepper. Bake in a preheated oven over 350 degrees Fahrenheit for 10 minutes.
3. Remove from oven then top with Parmesan Herb mixture.
4. Return to oven then bake for 200 degrees Fahrenheit until then cheese melted and light brown.
5. Serve hot immediately.

Lemon and Herb Fish Fillets

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Filipino Style Recipe: Lemon and Herb Fish Fillets is a simple yet delicious dish made of fish fillets cooked in broth, lemon and herb.

Ingredients:
500 grams fish fillets, I used cream dory
1 cup chicken broth
2 tablespoons lemon juice
1 teaspoon chopped cilantro
1 teaspoon shredded ginger
salt and pepper to taste
10 pieces green beans, trimmed and cut into 3 inches
1 small carrot, peeled and cut into 3 inches

Flour Mixture:
3 teaspoons flour
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon grind pepper

Procedures:
Part 1
1. In a bowl, combine flour, basil, oregano and grind pepper until well blended.
2. Coat the fish evenly with flour mixture. Set aside.
3. In a bowl, combine broth, lemon juice and remaining flour mixture. Mix until blended.

Part 2
1. In a pan, melt butter then add vegetables, a dash of dried basil and salt. Stir fry until crisp and tender. Set aside.

Part 3.
1. In a same pan, add olive oil then cook fish for 2 minutes each side or until light brown.
2. Pour chicken broth mixture, ginger and cilantro, bring to boil then adjust seasoning according to taste.
3. Simmer until the sauce reduced and the fish is tender.
4. Transfer to serving plate then serve with stir fried vegetables.