Baked Lemon Thyme Halibut
Baked lemon thyme halibut is a simple way to cook a lean, mild fillet without drying it out. The fish bakes under parchment and foil, so the stock, lemon and thyme steam around it and the aromas stay sealed in until you lift the cover at the table. Everything goes into one pan, and the method works well as a base for adding vegetables or other cooking liquids.
Instructions
Set the oven to 400 °F (200 °C). Place the halibut fillet in the center of a baking pan.
Drizzle the fish with the olive oil and the fish stock. Lay the thyme sprigs and lemon slices over the top and sprinkle with the black pepper.
Cover the fish with parchment paper and then a layer of foil. Set the pan on a sheet pan and bake for 15 to 20 minutes, until the flesh is flaky.
Open the packet carefully, since the trapped steam will escape all at once. Serve the fish with the pan juices spooned over it.
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