Halibut in Chard Leaves with Lemon-Thyme Butter

Ingredients

• Thyme

  Fresh

  1 tbsp or 2g

• Lemons

  Raw, with peel

  ⁷⁄₁₆ fruit without seeds or 48g

• 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 peel

  Raw

  2 tsp or 4g

• Chard

  Swiss, raw

  4 leaf or 192g

• Butter

  Unsalted

  1 stick or 113g

Directions

1. Set out butter and let soften. Halve chard leaves lengthwise, removing center stem. Finely chop thyme. Cut lemon into 4 thin slices.
2. Preheat oven to 450F. Blend butter, fresh lemon juice, chopped fresh thyme, chopped fresh chives, and grated lemon peel in small bowl; season butter to taste with salt and pepper.
3. Place four 12-inch squares of foil on work surface. Overlap center edge of 2 chard halves on each square. Sprinkle fillets on each side with salt and pepper, then spread with some lemon-thyme butter. Top each with lemon slice. Place 1 fillet crosswise on widest part of chard. Fold bottom of leaf over fillet, then continue to roll up (sides will be open). Enclose each wrapped fillet in foil. Arrange packets on rimmed baking sheet. Bake until fish is just opaque in center, 12 to 14 minutes. Transfer packets to plates, open foil, and serve.

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