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by Marisa Olsen

Roasted Tilefish with Lemon and Thyme

In my attempt to eat healthy this spring season, I've been frequenting my local fisherie (hello, Citerella!) and purchasing fish I haven't cooked before. The fresh tilefish caught my eye. I've only had tilefish once in Charleston, South Carolina, but thanks to  a few extra glasses of wine, I can't quite recall the flavor or consistency. I found this white fish to be similar to cod. I roasted it in a very simple preparation, but am looking forward to trying other preparations such as sautéing or broiling. 
Roasted Tilefish with Lemon and Thyme

Serves 2

1 lb of tilefish
1 tablespoon of olive oil
1/2 lemon thinly sliced into rounds
4 sprigs of thyme

Heat your oven to 425 degrees. 

Rub a baking tray with olive oil and place the fish in the tray. Sprinkle with salt and pepper. Place the lemon slices and thyme sprigs on the fish. Roast for 12 minutes.

This dish is lovely served  with sauteed spinach and roasted artichokes.

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