Halibut Parcels with Capers and Lemon Thyme

Ingredients

• 2 pounds halibut fillets, 3/4-inch thick, skinned and boned
• 1 lemon
• 3 tablespoons extra virgin olive oil
• 1/4 cup yellow onion, minced
• 3 cloves garlic, chopped
• 1 1/2 cups fresh bread crumbs
• 1 teaspoon grated lemon zest
• 1/4 cup capers, chopped
• 1/4 cup finely grated Parmigiano-Reggiano
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 egg, well beaten
• Salt and freshly ground black pepper
• 6 bay leaves, halved
• 4 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice
• 1 1/2 teaspoons chopped fresh lemon thyme or thyme
• 1 1/2 pounds baby spinach leaves
• 6 lemon wedges