Baked Halibut with Tomato Basil

There's something about baked halibut that makes an ordinary weeknight feel special, like you've decided to treat yourself without the fuss. I discovered this dish years ago when I was searching for something that didn't require complicated techniques but still felt restaurant-worthy, and I've been making it ever since. The magic happens in those few minutes when the fish turns from translucent to perfectly opaque, and the relish catches the light like tiny jewels on the plate. It's become my go-to recipe when I want to impress without the stress.

I made this for my sister last summer when she was visiting, and I remember her taking that first bite and immediately asking for the recipe before she'd even finished chewing. She's not easily impressed in the kitchen, so that moment felt like winning something. Now she makes it constantly, and whenever I see her, there's this little joke between us about the halibut that stole her heart.

Ingredients

• Halibut fillets: Look for ones that are about the same thickness so they cook evenly; if one is significantly thinner, it'll be done before the others.
• Olive oil: You'll use it twice here, once for brushing the fish and again for the relish, so don't skimp.
• Sea salt and black pepper: These quiet ingredients matter more than you'd think on delicate fish.
• Lemon slices: They flavor the fish as it cooks and make the plate look intentional.
• Cherry tomatoes: Quartered rather than halved, they break down slightly and release their juice into the relish.
• Fresh basil: Chop this just before using; the earlier you cut it, the more it bruises and darkens.
• Red onion: The small amount adds sharpness without overwhelming; fine dice is your friend here.
• Garlic clove: One is enough; more would bully the other flavors.
• Capers: They bring a briny punch that ties everything together, but drain them well so they don't make the relish watery.
• Balsamic vinegar: Just a tablespoon, but it's what makes you taste the dish and think it's more complex than it actually is.

Instructions

Get everything ready:

Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper or give it a light coating of oil. This is honestly the easiest part, so take a breath and enjoy how simple this is going to be.

Dry and season the fish:

Pat those halibut fillets completely dry with paper towels, because any moisture hanging around will steam the fish instead of letting it cook. Brush both sides with olive oil, then season with salt and pepper like you're blessing them.

Build the baking sheet:

Arrange the fillets on your prepared sheet and lay lemon slices across each one. The lemon will infuse the fish as it bakes and keep it moist without any effort on your part.

Bake until perfect:

Slide the sheet into the oven for 15 to 18 minutes; the fish is done when it's opaque and flakes easily with a fork, not when it's starting to fall apart. You'll know the moment by sight and smell.

Make the relish while you wait:

While the fish is baking, grab a medium bowl and gently combine the cherry tomatoes, basil, red onion, garlic, capers, olive oil, balsamic vinegar, salt, and pepper. Stir with a light hand so you don't crush the tomatoes into submission.

Plate and finish:

Transfer each fillet to a plate and crown it generously with the relish. If you want to show off a little, scatter a few extra basil leaves on top and serve immediately while everything is warm.

Save to Pinterest

There was a night when my partner came home halfway through cooking and just stood by the oven, drawn in by the smell of lemon and baked fish and fresh basil all together. We ended up eating at the kitchen counter instead of the table, and it became one of those small, perfect evenings that stick with you. Food does that sometimes.

Why This Fish Works So Well

Halibut is mild enough that it doesn't fight with the bright relish, but it's sturdy enough that you can bake it without babying it. The firm flesh holds up beautifully during cooking, and there's something almost luxurious about how it flakes apart on your fork. If you can't find halibut, cod or sea bass will handle the job just as gracefully.

The Relish That Changes Everything

This relish is where the dish gets its personality. The capers add a briny snap, the basil brings freshness, and the balsamic vinegar adds a whisper of sweetness that makes you pause and wonder what just happened on your taste buds. It's the kind of thing that seems simple until you taste it and realize the chef knew exactly what they were doing.

How to Make This Your Own

One of my favorite things about this recipe is how forgiving it is once you understand the fundamentals. You can add diced avocado to the relish if you want creaminess, or swap in white wine vinegar if that's what you have on hand. The bones of the dish stay strong no matter what you do.

• Serve it alongside roasted potatoes or steamed green beans if you want something more substantial on the plate.
• A crisp Sauvignon Blanc or Pinot Grigio pairs beautifully and won't overpower the delicate fish.
• Make the relish up to a few hours ahead and keep it in the fridge, then bring it to room temperature just before serving.

Save to Pinterest

This is the kind of recipe that quietly becomes part of your rotation, showing up whenever you want to feed people well without fussing. It's simple enough for a Tuesday, special enough for a guest, and honest enough to taste like someone who cares made it.

Recipe FAQs

→ What type of fish can I use instead of halibut?

Firm white fish like cod, sea bass, or similar types can be substituted if halibut is unavailable.

→ Can I prepare the tomato and basil relish in advance?

Yes, prepare the relish ahead and refrigerate it to allow flavors to meld, then add it fresh over the baked fish before serving.

→ How do I know when the fish is cooked through?

The halibut is done when it turns opaque and flakes easily with a fork, typically after 15–18 minutes baking at 200°C (400°F).

→ What wine pairs well with this dish?

A crisp Sauvignon Blanc or Pinot Grigio complements the light, fresh flavors perfectly.

→ Can I add other ingredients to the relish?

Diced avocado adds creaminess, while maintaining balance with the bright tomato and basil mix.