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Directions

Preheat your oven to 400.  Take a piece of aluminum foil long about two inches longer than your fish on both ends.  Lightly coat the foil with olive oil or cooking spray.  Place the  fish on the foil.  Sprinkle with salt & pepper; spread with garlic and shallots (if desired); cover with fresh thyme sprigs; top with lemon slices.  Fold foil into a packet, making sure to seal the edges tightly.  Bake for 15 minutes (fish will continue to cook for 1-2 minutes more after it has been removed from oven).  Place foil packet directly on plate to serve or remove fish from foil and use the thyme sprigs and lemon slices as garnish.

Note:  This method of cooking is great for sealing in flavor during the its short cooking time, and can be done on the grill as well as in the oven. You can also incorporate any of your favorite herbs (rosemary, cilantro, tarragon, dill – or your favorite citrus (lemons, limes, oranges).   For thicker or heavier pieces of fish, increase cooking time.  Fish should only be cooked until it goes from translucent to opaque.  Too avoid that “fishy” taste, do not over-cook.

Recipe courtesy of The Butcher Shoppe.