Halibut in Chard Leaves with Lemon-Thyme Butter

Ingredients

• Thyme

  Fresh

  1 tbsp or 2g

• Lemons

  Raw, with peel

  4 slice (1/8 of fruit) or 54g

• Lemon juice

  Raw

  1 tbsp or 15g

• Chives

  Raw

  1 tbsp chopped or 3g

• Halibut

  Fish, atlantic and pacific, raw

  4 fillet or 1.63kg

• Lemon zest

  2 tsp or 4g

• Chard

  Swiss, raw

  4 leaf or 192g

• Butter

  Unsalted

  1 stick or 113g

Directions

1. Preheat oven to 450°F.
2. Let butter soften at room temperature. Halve chard leaves lengthwise, removing the center stem. Finely chop thyme, and slice lemon.
3. Mix butter, lemon juice, chopped thyme, chives, and lemon zest in a small bowl. Season with salt and pepper to taste.
4. Place one 12-inch squares of foil on work surface for each serving being prepared. Overlap 2 chard halves at the center edge on each square. Season fillets with salt and pepper, spread with lemon-thyme butter, and top each with a lemon slice.
5. Place 1 fillet on the widest part of chard, fold the bottom leaf over the fillet, and roll up. Enclose each in foil and bake on a rimmed baking sheet until fish is opaque in the center, about 12 to 14 minutes. Serve in packets.

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