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Thyme, Shallot, and Lemon Marinade

  • yield: Makes 2/3 cup; enough for 2 pounds of meat or fish
Photography: James Baigrie




  • 3 tablespoons freshly squeezed lemon juice
  • 3 tablespoons dry white wine
  • 2 tablespoons extra-virgin olive oil
  • 16 sprigs fresh thyme
  • 2 shallots, thinly sliced
  • 1 lemon, sliced into 1/4-inch-thick rounds
  • Coarse salt and freshly ground pepper


  1. Step 1

    Whisk together juice, wine, and oil in a shallow nonreactive dish. Arrange meat over fish in a single layer in dish; turn to coat. Evenly scatter thyme, shallots, and lemon slices over fish. Cover; refrigerate, turning meat occasionally.

  2. Step 2

    Remove meat or fish from refrigerator, and let it come to a cool room temperature before cooking. Season with salt and pepper. Cook as desired.

Martha Stewart Living, July 2003