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Herb-Kissed & Healthy: Broiled Fish Fillets With Thyme and Lemon

Simple, fragrant dishes call to the senses and evoke the ancients.
By Elaine Gavalas
April/May 2001
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Serves 4

In Greece, this delicious fish dish is grilled outdoors on the barbecue.

• 4 boneless fish fillets (4 ounces each), such as salmon, sole, or flounder
• Juice of 4 lemons (about 1 cup)
• 1/2 cup water
• 1 teaspoon minced fresh thyme
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Lemon wedges for garnish

Place the fish fillets in a shallow container to marinate. In a small bowl, combine the lemon juice, thyme, salt, and pepper. Pour this mixture over the fillets. Cover and refrigerate for 1 hour. Place the fish on a broiler pan and cook under the broiler, about 3 inches from the heat. Broil about 5 to 10 minutes on each side depending on thickness, or until the fish easily flakes with a fork. Transfer the fish fillets to a platter, garnish with lemon wedges, and serve.

Click here for the original article, Herb Kissed & Healthy: Greek Cuisine. 








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