Ingredients
3 tablespoons freshly squeezed lemon juice
3 tablespoons dry white wine
2 tablespoons extra-virgin olive oil
16 sprigs fresh thyme
2 shallots, thinly sliced
1 lemon, sliced into 1/4-inch-thick rounds
Coarse salt and freshly ground pepper
Preparation
Whisk together juice, wine, and oil in a shallow nonreactive dish. Arrange meat or fish in a single layer in dish; turn to coat. Evenly scatter thyme, shallots, and lemon slices over fish. Cover; refrigerate, turning meat occasionally.
Remove meat or fish from refrigerator, and let it come to a cool room temperature before cooking. Season with salt and pepper. Cook as desired.
Shellfish: 20 minutesCheese, tofu, and vegetables: 30 minutesThin and flaky fish fillets: 30 minutesThick and fatty fish fillets: 1 hourBeef, chicken, game, lamb, and pork: 6 to 24 hours
