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Halibut with Lemon and ThymeHalibut with Lemon and Thyme
This is a wonderful recipe that yields a tender, flavorful fish. It's easy enough for a weeknight and elegant enough for entertaining.
Here's what you'll need:
4 Halibut filets
2 lemons
a handful of fresh thyme
1 clove of garlic
olive oil
salt and pepper
Begin by running your hand down a sprig of thyme to release the tiny leaves. Wash and dry thyme. Chop it finely and place in a bowl.
Wash both of the lemons and grate the rind from both of them into the bowl of thyme.
Set lemons aside.
Mince the garlic and add to lemon and thyme
Add approximately 1/4 t of salt and pepper to mixture in bowl.
Add a tablespoon or two of olive oil to bowl and combine.
Line a baking dish with foil and then spray the foil with Pam. Lay fish filets on foil and cut three slashes into the fish. Cut the lemons in half and squeeze fresh juice from each half onto each fish filet. Lightly salt and pepper the fish. Rub the lemon-thyme mixture onto fish and follow with a quick dousing of olive oil over all. I always toss in the ravaged lemon halves devoid of their juice and their rind before I close up the foil packet. I like to believe that even now, I can get something out of them like a bit of moisture and a tad more lemon flavor.
Cover fish with foil and place pan in a 400º oven. Cook for 15 minutes. Uncover fish and cook for another 10 minutes or so until fish is done.
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