Roasted lemon and herb sauce

Yield: 6 servings

Measure Ingredient
3 Lemons
3 Dsp olive oil
Salt and pepper
½ Dsp herb; (fennel or dill)
; fronds, chopped

Cut the lemons in half and roast under a hot grill for about 8 minutes.

Squeeze the juice and mix with the olive oil, salt, pepper and finely chopped fennel or dill. Mix well and serve spooned over fish.

Carlton Food Network

Posted to Digest bread-bakers.v097.n, converted by MM_Buster v2.0l.

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