Stuffed lemons in the oven
A gluten-free, dairy-free, paleolithic, and primal side dish of Stuffed Lemons in the Oven. This recipe covers 3% of your daily requirements of vitamins and minerals, making it a nutritious option. Perfect for serving at special occasions or gatherings, this dish takes about 45 minutes to prepare and cook.
Ingredients
lemon
2
fresh basil
4
anchovies
2 fillet
cherry tomatoes
2
salt and pepper
4 servings
Method
- Preheat your oven to 400 F / 215 C
- Remove the ends of the lemons & discard them (dont cut in to deep - you want to keep a closed bottom). Then cut the lemons in half crossways, giving you little lemon bowls.
- Using a small knife, remove the lemon flesh, leaving you with 4 hollow lemon rind bowls. (Again you dont want to break-into the rind)
- Cut a piece of mozzarella to fit inside, then lay a basil leaf, half an anchovy fillet and half a cherry tomato on top with a pinch of salt & pepper and a little drizzle of good olive oil. Put another slice of mozzarella on top - the lemon should now be filled up. Do the same to the rest of the lemon bowls.
- Place on a baking sheet & cook in a preheated oven for 10 - 15 minutes, until golden & bubbling.
- Remove from the oven and serve immediately. To eat: scoop the mozzarella out and eat with the bread to soak up any juices!
Nutrition:
Carbs
5 g
Fat
0.37 g
Protein
1 g
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