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Halibut with Carrots, Fennel, Lemon, and Garlic

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This elegant halibut with carrots, fennel, lemon, and garlic is a vibrant, diabetes-friendly dish that celebrates fresh Mediterranean flavours. Slow-infused with garlic-infused olive oil and steamed in a foil parcel, the halibut remains incredibly moist while absorbing the aromatic notes of thyme and citrus. The combination of sweet roasted carrots and anise-scented fennel provides a sophisticated base, making this a colourful and balanced meal that feels truly indulgent without the heavy carbohydrates.

Designed to be prepared ahead of time, this healthy fish recipe is ideal for stress-free hosting or a nutritious midweek dinner. Allowing the fish to marinate overnight in its own juices ensures every bite is tender and flavourful. Serve chilled or at room temperature alongside a crisp green salad or some steamed seasonal greens for a light, heart-healthy supper that is as nourishing as it is delicious.

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Ingredients for Halibut with Carrots, Fennel, Lemon, and Garlic

  • 240ml olive oil, divided

  • 1 large fresh fennel bulb, halved, very thinly sliced, top fronds reserved

  • 2 large lemons

  • 1 sliced very thin, 1 cut into 8 wedges

  • 230g halibut fillets

  • 2 medium carrots, cut into matchstick-size strips

  • 1 350g container grape tomatoes or cherry tomatoes, halved

  • 2 large bunches fresh thyme

  • 2 garlic cloves, peeled

How to make Halibut with Carrots, Fennel, Lemon, and Garlic

Preheat oven to 232°C. Line large rimmed baking sheet with foil, leaving overhang as long as baking sheet. Brush foil with 1 tablespoon oil. Scatter sliced fennel in centre of foil as bed for fish. Top fennel with lemon slices, then fish, spacing slightly apart. Sprinkle fish with salt and pepper. Sprinkle carrots over fish; arrange tomatoes around fish. Drizzle 3 tablespoons oil over fish and tomatoes. Top with 16 thyme sprigs. Cover fish with foil overhang and seal. Bake fish until just opaque in centre, about 12 minutes.

Meanwhile, blend remaining 180ml olive oil and garlic in blender until smooth. Season sauce to taste with salt and pepper.

Open foil packet. Drizzle all of sauce over fish and vegetables. Reseal foil. Let fish cool at room temperature 1 hour. Chill overnight.

Discard thyme sprigs. Using large spatula, transfer 1 fish fillet with fennel base to each of 8 plates. Divide tomatoes, carrots, and sauce among plates. Garnish fish with lemon wedges and fennel fronds.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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