I saw Ina (via Barefoot Contessa) make this sauce with chicken and decided it to try it with fish the other night - sans the oregano. It was so easy and delicious I thought I'd share it. I will try it later this week on chicken. Of course, you can add or subtract any herbs that suit your taste and I'm sure it will be just as wonderful!! It's great to find an easy solution, that adds big flavor, to a weekly meal.
BTW - serve with some crusty bread - the sauce is definitely dip worthy.
Easy Lemon, Garlic, Herb Sauce
» 1/4 cup good olive oil
» 3 tablespoons minced garlic (9 cloves)
» 1/3 cup dry white wine
» 1 tablespoon grated lemon zest (2 lemons)
» 2 tablespoons freshly squeezed lemon juice
» 1 1/2 teaspoons dried oregano (optional)
» 1 teaspoon minced fresh thyme leaves (optional)
» Kosher salt and freshly ground black pepper
» 1 lemon
Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just one minute — but don’t allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, (oregano, thyme, or other herbs - optional) and 1 teaspoon salt, and pour into a 9-by-12-inch baking dish.
Place fish or chicken over the sauce. Brush chicken or fish with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in eight wedges and tuck it among the pieces of meat.
Bake - depending on the size and type of the chicken or fish Cover the pan tightly with aluminum foil and allow to rest. Sprinkle with salt and serve hot with the pan juices. Yum!!!
(Photos Courtesy of Jupiter Images)