Directions:
- Using a vegetable peeler, remove zest from 2 of the lemons and juice the zested lemons. Transfer juice and zest to a straight sided skillet or sauce pan with a tight fitting lid. Add stock, garlic, and 4 sprigs of thyme. Bring to a boil.
- Salt both sides of the halibut and carefully place into the skillet. Cover the pan and turn off the heat. Let the fish stand in the stock for about 6 to 8 minutes until the fish is opaque white and firm to the touch. Transfer the fish to a heated platter and tent with foil to keep warm.
- Pour the broth through a cheesecloth lined sieve, discard solids. Return the broth to the skillet and bring to a boil, then turn heat off.
- Dived the broth between wide bowls and gently place a fillet in each. Cut remaining lemon into wedges. Garnish with a lemon wedge, sprigs of thyme and a drizzle of olive oil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 104.01 Kcal (435 kJ) | ||
| Calories from fat | 67.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.49g | 12% | |
|---|---|---|---|
| Cholesterol | 13.03mg | 4% | |
| Sodium | 491.8mg | 20% | |
| Potassium | 215.52mg | 5% | |
| Total Carbs | 4.66g | 2% | |
| Sugars | 1.33g | 5% | |
| Dietary Fiber | 1.35g | 5% | |
| Protein | 4.54g | 9% | |
| Vitamin C | 29.9mg | 50% | |
| Iron | 0.8mg | 4% | |
| Calcium | 21.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 62.63 Kcal (262 kJ) | ||
| Calories from fat | 40.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.51g | 12% | |
|---|---|---|---|
| Cholesterol | 7.85mg | 4% | |
| Sodium | 296.12mg | 20% | |
| Potassium | 129.76mg | 5% | |
| Total Carbs | 2.8g | 2% | |
| Sugars | 0.8g | 5% | |
| Dietary Fiber | 0.81g | 5% | |
| Protein | 2.73g | 9% | |
| Vitamin C | 18mg | 50% | |
| Iron | 0.5mg | 4% | |
| Calcium | 13mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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