Skip to main content
Epicurious

Oil and Lemon Dressing

This is the common all-purpose dressing for fish. It can also be used as a marinade.

Recipe information

  • Yield

    serves 4

Ingredients

Juice of 1 lemon
6 tablespoons extra-virgin olive oil
Salt and pepper
3 tablespoons finely chopped flat-leaf parsley to garnish

Preparation

  1. Mix the lemon juice, oil, salt, and pepper. Soak the fish in the marinade. Or pour over the fish when serving and garnish with parsley.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsSalad DressingSaladMiddle EasternLemonCitrusFruitDairy FreeGluten FreeNut FreeVeganVegetarianEasyQuick5 Ingredients or FewerMeal PrepCookbooks
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Tomato Aguachile
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Double-Tomato Focaccia
This no-knead knockout gets its punch from tomatoes in two different ways.
Jalapeño Popper Skillet Tacos
Roasted poblanos, jalapeños, and red onion are coated with a melty sauce—warm with the flavors of pepper jack, and stabilized with a block of cream cheese.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Sun Gold Tomato Pasta With Pistachio Gremolata
A garlicky pistachio topping takes this sunny summer pasta from good to great.