Place a large heavy skillet over medium-high heat.
When very hot, add lemons cut-side down.
Sprinkle fish with salt and pepper.
When lemons just begin to brown, about 3 minutes, push them to one side of the skillet and add oil and fish.
Cook until fish is browned and just
opaque in the center, about 4 minutes per side, lowering heat if lemons
and fish brown too quickly.
Transfer fish to a platter and lemons to a cutting board.
Place the skillet over low heat and add shallot. Cook, stirring, for 1 minute.
Stir in wine and cook for 1 minute.
Squeeze 2 lemon halves through a
strainer into the skillet. Remove from heat and swirl in butter. Stir in
thyme and pour sauce over fish.
Cut remaining lemon halves into wedges and serve with fish.
Recipe courtesy of Whole Foods Market