Halibut with Lemon Thyme and Fish Stock

Introduction

You bake the halibut under parchment paper and foil with fish stock, lemon slices, and fresh thyme, so it stays moist while the top picks up a sharp, peppery finish. The method is simple and the cook time is short, which makes it practical for a weeknight dinner when you want fish that stays clean-tasting and not overworked.

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. You will get a softer, looser flake, and thinner fillets may finish a few minutes sooner.
• Swap the fresh thyme for fresh dill. The dish stays bright from the lemon, but the herb flavor turns cleaner and less woody.
• Use vegetable stock instead of fish stock. You keep the moisture from the covered bake, but the finished dish tastes lighter and less savory.
• Cut back the black pepper if you want a milder finish. The lemon and thyme come forward more clearly and the fish tastes less assertive.

Tips for Success

• Use a baking pan that fits the halibut closely so the ¼ cup fish stock stays around the fish instead of spreading out and evaporating.
• Keep the parchment paper and foil tightly sealed. That trapped steam is what helps the halibut stay moist.
• Start checking at 15 minutes, especially if the fillet is on the thinner side. The fish is done when the center is opaque and flakes with light pressure.
• Spread the 1 Tbsp black pepper evenly over the surface instead of dropping it in one spot, so the seasoning tastes balanced.
• Put most of the lemon slices on top of the fish rather than underneath it, so the fish cooks evenly against the pan.

Storage and Reheating

Store leftovers in a shallow airtight container in the fridge for up to 2 days. Spoon any cooking liquid over the fish before storing so it does not dry out.

Freezing is not recommended. Cooked halibut tends to turn dry and slightly mealy after thawing.

Reheat in a 275 °F oven, covered, for 10 to 15 minutes, or until just warmed through. You can also use the microwave at 50% power in short bursts, but stop as soon as the fish is warm so it does not toughen.

FAQ

Can you use frozen halibut?

Yes. Thaw it fully and pat it dry before baking, or the extra water will dilute the fish stock and slow the cooking.

Do you need both parchment paper and foil?

Yes, it helps. The parchment keeps the fish from direct contact with the foil, and the foil helps hold in steam.

What can you use instead of fish stock?

You can use vegetable stock or water. The fish will still cook properly, but the pan juices will have less depth.

Why did the halibut come out dry?

It usually baked too long or the cover was not sealed well. Pull it as soon as it flakes easily and still looks moist in the center.