Thyme-Crusted Buttery Halibut with Parsley Sauce

• 1 cup parsley leaves
• 1/4 cup extra-virgin olive oil
• 1 tablespoon chopped shallot
• 1 tablespoon plus 1 teaspoon fresh lemon juice
• Salt and freshly ground pepper
• 1/4 cup Wondra flour
• 1 tablespoon plus 1 teaspoon thyme leaves
• 1 1/2 pounds skinless halibut fillet, cut into 8 pieces
• 2 tablespoons unsalted butter

1. In a mini food processor, combine the parsley with the olive oil, shallot and lemon juice and process to a coarse puree.
2. Season with salt and pepper.
3. In a shallow bowl, mix the flour with 1 teaspoon of salt and 1/2 teaspoon of pepper.
4. Press 1 tablespoon of the thyme leaves onto the halibut and dredge in the flour, shaking off the excess.
5. In a large nonstick skillet, melt the butter.
6. When the foam subsides, add the halibut pieces and cook over moderately high heat, turning once, until golden brown and just cooked, about 3 minutes per side.
7. Reduce the heat to moderate if the fish is getting too dark.
8. Transfer the halibut to plates and sprinkle with the remaining 1 teaspoon of thyme leaves.
9. Serve with the parsley sauce.

parsley, extravirgin olive oil, shallot, lemon juice, salt, wondra flour, thyme, fillet, unsalted butter

Taken from www.foodandwine.com/recipes/thyme-crusted-buttery-halibut-parsley-sauce (may not work)