Fish Fillets Marinated and Baked with Lemon and Thyme

Page 218

Cuisine: Italian | Course Type: Main Courses

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This is perfect for a weeknight meal -- basically you make a simple lemon vinaigrette with 2T of thyme in it and then marinate the fish (I used tilapia but Marcella suggests snapper or sea bass) at room temperature for half an hour. I was fine with the amount of thyme but my husband found it a little overwhelming. I will make this again but probably try a mix of parsley and basil in the marinade. Or just a spoonful or two of basil pesto in place of the thyme.

After marinating, the fish is baked in the marinade at 450 for around 11-12 minutes which is just perfect -- result is moist and flavorful fish. When you plate, leftover marinade can be spooned over the fish (or rice if that's your side as it was mine).

Since it's an all white dish, I went with roasted cauliflower (a mix of orange, purple, and white) for a little color and it made a very pretty plate.

Served with a Gruner Veltliner that matched up really well -- nice and crisp.

(edited 12th March 2010) (0) comment (0) useful  

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