This incredibly fast, no-brainer recipe works for seafood like halibut, tilapia, salmon (wild Alaskan is better than farmed), sea and bay scallops, shrimp, etc. Lemon verbena is so easy to grow, and versatile, too! Works as an herb seasoning as well as a lovely tea! Make cuttings, plop it in a vase or glass and place it next to your workstation to envigorate your surroundings!
- Olive oil, 1/2 cup
- Veg or chicken stock, 1/2 – 1 cup
- White wine (optional; I like sauvignon blancs), to taste. Let your inner Julia Child emerge!
- Sweet onion, diced
- Salt & pepper
- Seafood, about 1 1/2 lbs.
- Sprigs of lemon verbena
- Juice of 1 lemon
Preheat oven to 400F/204C. In a large baking dish, mix olive oil, stock, lemon juice, about 1/2 tblspn salt, wine (optional), and about 8 roughly chopped leaves of lemon verbena. Place in oven for about 10 min. to soften onions.
Remove from oven and add seafood, taking care to baste it with liquids and onions. Add a few more chopped lemon verbena leaves, and pepper, to taste. Bake another 10-15 min. or till done (test after 10 min.) Serve with rice, quinoa, or this gem of a find “Harvest Grains Blend” from Trader Joe’s. It contains couscous, orzo, baby garbanzo beans, and red quinoa.