Baked Halibut Tomato Basil (Printable)

Tender baked halibut served with a fresh tomato and basil relish for a light, tasty dish.

# What You Need:

→ Fish

01 - 4 skinless halibut fillets (6 oz each)
02 - 2 tbsp olive oil
03 - 1/2 tsp sea salt
04 - 1/4 tsp black pepper
05 - 1 lemon, thinly sliced

→ Tomato and Basil Relish

06 - 2 cups cherry tomatoes, quartered
07 - 1/4 cup fresh basil leaves, chopped
08 - 2 tbsp red onion, finely diced
09 - 1 garlic clove, minced
10 - 1 tbsp capers, drained
11 - 2 tbsp extra virgin olive oil
12 - 1 tbsp balsamic vinegar
13 - 1/4 tsp sea salt
14 - 1/8 tsp black pepper

# Directions:

01 - Preheat the oven to 400°F and line a baking sheet with parchment paper or lightly grease it.
02 - Pat the halibut fillets dry with paper towels. Brush both sides with olive oil and season evenly with sea salt and black pepper.
03 - Place the seasoned fillets on the prepared baking sheet and top each with thin lemon slices.
04 - Bake for 15 to 18 minutes until the fish is opaque and flakes easily with a fork.
05 - While the halibut is baking, combine cherry tomatoes, chopped basil, diced red onion, minced garlic, capers, olive oil, balsamic vinegar, sea salt, and black pepper in a medium bowl. Mix gently to blend flavors.
06 - Remove the fish from the oven, transfer to serving plates, and spoon the tomato and basil relish generously over the fillets. Serve immediately.

# Expert Tips:

01 -
  • The fish stays buttery and tender while the relish brings a fresh, tangy brightness that feels like you're eating summer.
  • Comes together in under 40 minutes, which means you can make it on a regular Tuesday and still feel like you cooked something special.
  • Works beautifully for impressing someone without fussing around in the kitchen all evening.
02 -
  • Don't overcook the halibut; it goes from perfect to dry in about two minutes, so start checking at the 15-minute mark by gently pressing the thickest part with your fork and looking for that opaque flake.
  • Make the relish just before serving or keep it separate until the last minute; if it sits too long, the tomatoes release water and the whole thing gets soggy.
03 -
  • Bring the halibut to room temperature for 10 minutes before baking so it cooks evenly all the way through.
  • If you're adding avocado to the relish, fold it in just before plating so it doesn't brown or fall apart into the tomatoes.

Go Back