Halibut with Lemon and Thyme

Introduction

Covering the halibut with parchment paper and foil keeps the 1-pound fillet moist while the lemon slices and thyme infuse the fish as it bakes. You get flaky fish in about 30 minutes, so it works well for a weeknight main with rice, potatoes, or vegetables.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 16 ounces (5 servings)

Ingredients

• 1 halibut fillet (approximately 1 pound / 450 g)
• 1 Tbsp extra-virgin olive oil
• 4 sprigs of fresh thyme
• 1 lemon, sliced
• ¼ cup fish stock
• 1 Tbsp black pepper

Instructions

1. Place the fish in the center of the baking pan.
2. Drizzle fish with olive oil and fish stock. Add thyme sprigs, slices of lemon, and sprinkle with pepper. Cover with parchment paper and foil.
3. Bake in oven on sheet pan at 400 °F (200 °C) for 15-20 minutes until flesh is flaky.

Variations

• Replace the fresh thyme with dill if you want a softer, less woodsy herb flavor.
• Swap the halibut fillet for cod or haddock; the finished fish will be more delicate and a little less firm.
• Reduce the 1 Tbsp black pepper to 1 or 2 teaspoons if you want the lemon and fish flavor to come through more clearly.
• Remove the foil for the last 3 minutes of baking if you want the lemon slices to dry slightly and the surface of the fish to look less steamed.

Tips for Success

• Use a baking pan that fits the fillet closely so the fish stock stays around the fish instead of spreading too thin.
• Keep the parchment paper and foil well sealed to trap moisture while the halibut bakes.
• Start checking at 15 minutes, especially if your fillet is thinner at one end; halibut dries out quickly once overcooked.
• The fish is done when the thickest part flakes with light pressure and looks opaque all the way through.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 2 days. For freezing, wrap portions tightly and place them in a freezer-safe container for up to 1 month; the texture will be slightly drier after thawing.

Reheat in a 275 °F oven, covered, for 10 to 12 minutes, or until just warmed through. You can also microwave at 50% power in 30-second bursts; spoon some of the pan liquid over the fish first so it stays moist.

FAQ

Can you use frozen halibut for this recipe?

Yes, but thaw it fully and pat it dry before baking so the pan liquid does not get watery.

What can you use instead of fish stock?

Vegetable stock or water both work. Fish stock gives a fuller savory base, while water makes the lemon and thyme stand out more.

Why cover the fish with parchment paper and foil?

The cover traps steam and keeps the halibut moist. It also helps the lemon, thyme, and stock flavor the fish more evenly.

Can you cook more than one fillet at once?

Yes, as long as the fillets sit in a single layer with some space around them. If the pan is crowded, the fish may cook unevenly and need a few extra minutes.