article_snippet.sent: g (1/2 packet) fresh dill . ½ cup dried bread crumbs   Olive oil .
article_snippet.sent: 3 green onions (shallots), finely chopped .
article_snippet.sent: Spread with mustard and season with salt and pepper.
article_snippet.sent: Chop parsley and dill in a small processor, then add breadcrumbs and enough olive oil to moisten.
article_snippet.sent: Melt butter in a medium saucepan, add green onions and stir over medium heat until softened.
article_snippet.sent: Season with salt and pepper and 1 tablespoon of lemon juice.
article_snippet.sent: 1/3 cup (80ml) extra virgin olive oil . 1 1/2 tbsp.
article_snippet.sent: (30ml) wine vinegar   2 tbsp.
article_snippet.sent: 2 cloves garlic, crushed   1 tsp.
article_snippet.sent: Freshly ground pepper   1 lemon, cut in wedges, to serve .
article_snippet.sent: Place 1 tablespoon olive oil in a large frying pan over high heat.
article_snippet.sent: Combine oil, garlic, vinegar and oregano.