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Place a large heavy skillet over medium-high heat.
When very hot, add lemons cut-side down.
Sprinkle fish with salt and pepper.
When lemons just begin to brown, about 3 minutes, push them to one side of the skillet and add oil and fish.
Cook until fish is browned and just opaque in the center, about 4 minutes per side, lowering heat if lemons and fish brown too quickly.
Transfer fish to a platter and lemons to a cutting board.
Place the skillet over low heat and add shallot.
Cook, stirring, for 1 minute.
Stir in wine and cook for 1 minute.
Squeeze 2 lemon halves through a strainer into the skillet.
Remove from heat and swirl in butter. Stir in thyme and pour sauce over fish.
Cut remaining lemon halves into wedges and serve with fish.