Lemon Thyme Almonds Recipes

Steps:

• Heat oven to 400 degrees. Lay out a double layer of foil big enough to wrap fish in, and drizzle with oil. Place fish on foil. Put scallions and half the thyme in cavity of fish. Drizzle 2 tablespoons butter over fish, and sprinkle with salt to taste. Wrap fish loosely, place on a baking sheet and bake 35 minutes.
• Place a small skillet over medium heat. When pan is hot, add almonds, and stir until golden brown. Remove from pan, and set aside. In a small bowl, combine remaining melted butter and lemon juice; set aside.
• When fish is cooked, carefully peel skin from side facing you. With a knife, divide fish in three portions by making two long cuts parallel to each other and perpendicular to the backbone. Cut down to the rib bones, but do not cut through them. Remove a portion of meat by sliding a spatula over rib bones and pulling meat away; repeat with 2 remaining portions, and place on three warmed plates. Remove backbone and attached rib bones. Cut three more fillets from remaining fish, placing them on plates.
• Drizzle lemon butter over each fillet, and sprinkle with toasted almonds. Pull leaves from remaining sprigs of thyme, and scatter over fillets. Serve immediately.

Steps:

• Melt butter in a large skillet over medium heat. Add garlic, thyme, and lemon peel. Cook, stirring, 15 seconds. Add almonds and salt. Cook, stirring, until glossy and fragrant, about 4 minutes; let them cool to room temperature.

Steps:

• In a food processor, pulse both flours, cheese, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, lemon zest, and thyme. Add butter and cream cheese; pulse until mixture resembles coarse meal. Add lemon juice and pulse just until dough comes together.
• Transfer dough to a work surface. Divide into two pieces, and shape each into a log about 1 1/2 inches in diameter. Wrap separately in plastic; refrigerate at least 4 hours and up to 2 days.
• Preheat oven to 325°F. Slice logs crosswise into rounds about 1/8 inch thick. Place rounds on parchment-lined baking sheets. Top each with a tiny thyme sprig (if using) and bake until firm and golden brown, 16 to 18 minutes.
• Transfer baking sheets to wire racks and let crackers cool on pans 5 minutes, then transfer crackers to wire racks. Crackers can be stored in an airtight container at room temperature up to 3 days.