Grouper, Mahi or Flounder Filets in a Lemony Wine and Thyme Sauce. When you want to lighten your meals up a bit, this is the perfect dish. Fresh fish filets baked in a lemony, wine and olive oil sauce infused with fresh thyme and topped with lemon slices. This recipe can be prepared in minutes, and depending on your fish choice, cooked in 25-30 minutes. Fresh fish filets are a great protein alternative readily available from your fish monger, bring them home then bake in a light, flavorful bath of citrus and herbs. Grouper, Mahi or Flounder Filets in a Lemony Wine and Thyme Sauce, Let’s Cook!
Grouper, Mahi or Flounder Filets in a Lemony Wine and Thyme Sauce
Ingredients
- 2 lbs Fresh white fish, grouper, flounder, mahi-mahi, red snapper
- 2 Lemons
- 3 tbls Extra virgin olive oil
- 1/2 cup Dry white wine
- Fresh Thyme sprigs, to taste
- Sea Salt, and fresh ground pepper, to taste
Instructions
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Preheat oven to 375F
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In a oven to table baking dish just large enough to hold the fish, place the filets into the dish
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Squeeze the juice of 1 lemon on top of the fish
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Pour the wine on top of the fish
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Drizzle the olive oil evenly upon the fish filets
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Add the sprigs of thyme generously on top of the fillets
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Cut the second lemon into thin slices, lay the slices on top of the fish, Add sea salt and fresh ground pepper to taste.
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Bake for 20-30 minutes, depending on the thickness and type of fish you are using, fish will be flaky white when cooked
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Serve Immediately
Other “Lemony” recipes you might enjoy from past blog posts
Veal or Chicken Piccata Stew, A Lemon and Caper Stew
Simply Seasoned Salmon with Thyme, Lemon and Capers
