Makes 4 servings.
1/2 cup (1 stick) butter, room temperature
1 TBSP. fresh lemon juice
1 TBSP. chopped fresh thyme
1 TBSP. chopped fresh chives
2 tsp. grated fresh lemon peel
4 very large Swiss chard leaves, halved lengthwise, center stems cut out
4 1-inch thick halibut fillets (each 6 to 8 ounces)
4 lemon slices
Heat oven to 450°. Blend butter, lemon juice, thyme, chives and grated lemon peel in bowl; season butter to taste with salt and pepper.
Place four 12-inch squares of parchment paper on work surface. Overlap center edge of 2 chard halves on each square. Sprinkle fillets on each side with salt and pepper, then spread lemon-thyme butter sauce on both sides. Top each with a lemon slice. Place 1 fillet crosswise on widest part of chard, and fold chard over. Place fillets with chard open ends down on the parchment. Fold parchment tight over fillets to retain juices. Place on rimmed baking sheet. Bake until fish is just opaque in center, 12 - 14 minutes. Transfer parchment packets onto serving plate.
Note - serving in parchment is kind of fun. Some folks have not seen it done.
