- 1 pound turbot fillets
- 1/4 cup lime juice
- 1 tablespoon olive oil
- 1 teaspoon grated lime peel
- 2 cloves garlic, peeled and minced
- 1/2 teaspoon crushed dried thyme
- 1/4 teaspoon ground black pepper
- Slivered almonds
- 1/4 cup chopped fresh parsley (optional)
- Preheat oven to 375 degrees F. Rinse fillets and pat dry. Place the fillets in a single layer in a 13x9x2 inch baking dish. In a bowl, whisk together lime juice, oil, lime peel, garlic, thyme, and pepper. Pour evenly over the fish, turning once to coat. Sprinkle with almonds.
- Bake, uncovered, 8 to 10 minutes, or until the fish is opaque and flakes easily with a fork. Add parsley, if desired.