Baked Halibut with Tomato Basil (Printable Version)
Light baked halibut with fresh tomato and basil relish for a flavorful Mediterranean main dish.
# What You Need:
→ Fish
01 - 4 skinless halibut fillets, approximately 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 quartered cherry tomatoes
07 - 1/4 cup chopped fresh basil leaves
08 - 2 tbsp finely diced red onion
09 - 1 garlic clove, minced
10 - 1 tbsp drained capers
11 - 2 tbsp extra virgin olive oil
12 - 1 tbsp balsamic vinegar
13 - 1/4 tsp sea salt
14 - 1/8 tsp black pepper
# How to Make It:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Pat halibut fillets dry with paper towels. Brush both sides with olive oil and season with sea salt and black pepper.
03 - Place fillets on the prepared baking sheet and top each with lemon slices.
04 - Bake for 15 to 18 minutes until the fish is opaque and flakes easily with a fork.
05 - Meanwhile, in a medium bowl, combine cherry tomatoes, basil, red onion, garlic, capers, olive oil, balsamic vinegar, sea salt, and black pepper. Stir gently to blend flavors.
06 - Transfer baked halibut to plates and spoon the tomato and basil relish generously over the fillets. Serve immediately.
# Expert Advice:
01 -
- The whole thing comes together in 35 minutes, which means you can pull off dinner that feels fancy on a Tuesday.
- One baking sheet means minimal cleanup, and somehow that detail alone makes cooking feel less like a chore.
- The fish stays incredibly tender while the relish brings brightness and personality to every bite.
02 -
- Don't skip patting the fish dry; I learned this the hard way when a soggy fillet taught me that moisture is the enemy of a good sear, even in the oven.
- Make the relish fresh and don't let it sit too long before serving, or the basil will darken and the tomatoes will release too much liquid.
03 -
- Invest in a good instant-read thermometer if you want to take the guesswork out; the fish is perfectly done at 48°C (120°F) in the thickest part.
- If your cherry tomatoes are particularly watery, let them drain in a colander for a few minutes before mixing the relish so it doesn't become soupy.