HALIBUT PARCELS WITH CAPERS AND LEMON THYME

By akselden

Ingredients

• FISH
• 2 pounds halibut fillets, 3/4 inch
• thick, skinned and boned
• 3 tablespoons extra-virgin
• olive oil
• 1/4 cup minced yellow onion
• 3 cloves garlic, chopped
• 1 1/2 cups fresh bread crumbs
• 1/4 cup capers, chopped
• 1/4 cup finely grated
• Parmigiano-Reggiano Cheese
• 1 egg, well beaten
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 teaspoon grated lemon zest
• Salt and freshly ground black pepper
• 1 lemon
• 6 bay leaves, halved
• cotton kitchen string
• Vinaigrette and Spinach
• 1/4 cup extra virgin olive oil
• 2 tablespoons lemon juice
• 1 teaspoon grated lemon juice
• 1 teaspoon grated lemon zest
• 1 1/2 teaspoons chopped fresh lemon thyme or thyme
• Salt and freshly ground black pepper
• 1 1/2 pounds baby spinach leaves
• 6 lemon wedges as a garnish

Preparation

Step 1

1. Prepare the fish: Cut the fish into six 3-inch square pieces. Split each piece in half making 12 slices. Chop and reserve the trimmings
for the stuffing. Place each slice of fish between waxed paper and pound gently with a meat mallet or a heavy pan until they are about one-third 1/4 cup extra virgin olive oil again as large
2.Heat the olive oil in a skillet over medium low heat, add the onion and cook until soft 3-5 minutes. Add the fish trimmings and garlic and cook, stirring for 2 minutes. Add the bread crumbs and stir together over low heat for 30 seconds. Place the mixture in a bowl with the capers, cheese, egg, parsley and lemon zest. Season the stuffing with salt and pepper. Reserve.
3. Using a vegetable peeler, peel the lemon and make 6 long pieces. Reserve.
4. Place 6 pieces of the halibut on a work surface in a single layer. Place one-sixth of the stuffing on top of each piece of fish. Top with the remaining pieces of fish. Top each bundle with 1 bay leaf and 1 piece of reserved lemon peel. Using a cotton kitchen string, tie each parcel around the center in a bow. Place the parcels on an oiled baking sheet.
5. Make the vinaigrette; In a small bowl, whisk together 3 tablespoons of olive oil with the lemon juice, lemon zest, and thyme. Season with salt and pepper.
6. Preheat oven to 375 degrees
7. Make the spinach: Heat a large skillet over medium heat. Add spinach and the remaining 1 tablespoon oil. Toss spinach just until wilted but still bright green (about 30 seconds). Season with salt and pepper.
8. Bake the fish in the oven until done 20-25 minutes.
9. Serve, place the spinach on the bottom of each plate. Top with one packet of fish. Drizzle vinaigrette into the fish and spinach and garnish with lemon wedges.