Halibut with Lemon Thyme and Fish Stock

Introduction

A 1-pound halibut fillet baked under parchment paper and foil stays moist while fresh thyme, lemon slices, and fish stock flavor it from the pan. The method is simple and the bake time is short, so you get a clean, light main dish in about 30 minutes. It works well for a weeknight dinner and pairs easily 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 halibut fillet with cod or haddock if needed. The fish will be slightly softer and a bit less rich, but the lemon-thyme profile still works.
• Swap the fresh thyme for fresh dill. You get a brighter, more delicate herb flavor that leans more toward fresh than earthy.
• Use lime slices instead of lemon slices for a sharper citrus note. The finished dish tastes a little more pointed and less rounded.
• Reduce the black pepper to 1 or 2 teaspoons if you want the fish flavor to come through more clearly. The dish will be milder and less pepper-forward.

Tips for Success

• Place the fish in the center of the baking pan so the oil and fish stock collect evenly around it.
• Cover tightly with both parchment paper and foil so the halibut steams gently instead of drying out in the oven.
• Start checking at 15 minutes, especially if the fillet is thin. It is done when the flesh turns opaque and flakes easily with a fork.
• Keep the lemon slices in a fairly even layer over the fish so the citrus flavor distributes across the fillet instead of concentrating in one spot.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 2 days. If you want to freeze it, wrap portions well and place them in a freezer-safe container for up to 1 month, though the texture will be a bit looser after thawing.

Reheat in a 275 °F oven, covered, for 10-15 minutes until warmed through. For a faster option, microwave at 50% power in short bursts so the fish does not overcook.

FAQ

Can you use frozen halibut?

Yes, but thaw it fully first and pat it dry before baking. Excess surface moisture will dilute the seasoning and stock in the pan.

How do you know when the halibut is done?

The flesh should look opaque and flake easily when pressed with a fork. If it still looks glossy and resists flaking, give it a few more minutes.

Do you need both parchment paper and foil?

Using both helps trap moisture while keeping the fish from sitting directly against the foil. That gives you gentler cooking and a softer texture.

Yes, vegetable stock works if you need a substitute. The dish will taste slightly less savory and less sea-forward, but it will still bake well.