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1
Pour a little vinegar over the fish fillets, then rinse them under cold, running water.
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2
Pat the fillets dry with paper towels and arrange them on an ovenproof glass or ceramic platter.
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3
Rub a little salt over the skinless sides of the fillets and sprinkle with the lemon juice.
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4
Spread half of the bread crumbs over the fillets and drizzle them with 1 tablespoon of the olive oil; turn the fillets and repeat with the remaining bread crumbs and olive oil.
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5
Cover and let marinate at room temperature for 30 minutes.
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6
In a mini food processor, combine the thyme leaves, lemon juice, mustard and salt.
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7
Pulse for 1 minute.
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8
Add the butter and process until completely smooth.
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9
With the machine on, add the olive oil in a thin, constant stream until fully incorporated.
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10
Season the sauce with salt and pour into a sauceboat.
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11
Preheat the oven to 400 or light a grill.
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12
Bake the fish on the platter until just cooked through, about 12 to 15 minutes.
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13
Alternatively, grill the fish, skin side down for skin-on fillets, for about 5 minutes; turn the fillets and grill just until they flake, about 4 minutes longer.
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14
Transfer the fish to a platter.
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15
Pour the salmoriglio sauce over the fish fillets and serve.
