Baked Halibut Tomato Basil

The first time I made this halibut, it was one of those Tuesday nights where the refrigerator was nearly empty but cherry tomatoes and fresh basil were somehow plentiful. My husband walked in mid-chop and asked what smelled so bright already, the garlic hitting the warm olive oil before anything else even started cooking. Now this dish has become our go-to when we want something that feels restaurant-special but comes together in under forty minutes.

Last summer we served this on the patio with wine in mismatched glasses, and our friend who claims not to like fish went back for seconds. The way the relish juices mingle with the halibut as it rests creates this effortless sauce that people always assume took hours to develop.

Ingredients

• Halibut fillets: This firm, mild fish holds up beautifully to baking and wont fall apart when you spoon that chunky relish on top
• Cherry tomatoes: They stay juicy and burst slightly when tossed, releasing more flavor than larger tomatoes would in a raw relish
• Fresh basil: Add this right before serving so it stays vibrant and aromatic
• Balsamic vinegar: Just enough to deepen the tomato flavor without overpowering the delicate fish

Instructions

Prep your oven and fish:

Crank the oven to 400F and line a baking sheet while you pat the halibut completely dry with paper towels, which helps the olive oil mixture stick better

Season and oil the fillets:

Whisk together the olive oil, lemon zest and juice, salt, and pepper, then brush it over both sides of each piece of fish

Bake until flaky:

Slide the halibut into the hot oven for about 15 to 20 minutes, watching for the flesh to turn opaque and separate easily when you test it with a fork

Make the relish while fish bakes:

Toss the quartered tomatoes, diced red onion, chopped basil, extra olive oil, balsamic, garlic, and seasonings in a bowl, then let it sit at room temperature

Bring it all together:

Transfer the baked halibut to plates and spoon that tomato basil mixture generously over each fillet while the fish is still hot

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This recipe turned into a dinner party staple after my sister requested it for her birthday meal. Theres something about seeing that colorful relish mounded on white fish that makes people feel taken care of before they even take a bite.

Choosing the Best Fish

I learned the hard way that frozen halibut can release way more water than fresh, making it harder to get that nicely browned exterior. If youre using frozen fish, thaw it completely and pat it thoroughly dry before the olive oil goes anywhere near it.

Making It Ahead

The relish actually tastes better after sitting for an hour or two, so you can make that part in the afternoon and let it hang out on the counter. Just dont toss in the basil until right before serving, or it will start to look sad and dark.

Serving Suggestions

Something crisp and green like steamed asparagus or sauteed spinach balances the richness of the fish beautifully. roasted baby potatoes or even just good crusty bread to soak up the relish juices would not be out of place.

• A chilled white wine like Sauvignon Blanc or Pinot Grigio ties everything together
• If you want extra heat, a pinch of red pepper flakes in the relish works wonders
• Lemon wedges on the side let guests brighten their portion to taste

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This is the kind of dinner that makes you feel like you have your life together even on the most chaotic weeks.

Recipe FAQs

→ How do I ensure the halibut stays moist when baking?

Patting the fillets dry and brushing them with olive oil mixed with lemon juice helps retain moisture. Baking at 400°F for about 15–20 minutes ensures even cooking without drying out the fish.

→ Can I use different fish instead of halibut?

Yes, cod or sea bass are excellent alternatives that bake well and absorb flavors similarly to halibut.

→ What is the best way to prepare the tomato and basil relish?

Combine quartered cherry tomatoes with finely diced red onion, chopped basil, minced garlic, balsamic vinegar, olive oil, and a pinch of salt and pepper. Let it rest at room temperature for 10 minutes to develop flavors.

→ Are there any suggested side dishes to serve with this halibut?

Steamed asparagus, roasted new potatoes, or a crisp white wine like Sauvignon Blanc complement the dish perfectly.

→ Can I add some heat to the dish?

Sprinkling a pinch of chili flakes over the halibut before baking adds a subtle spicy kick without overwhelming the flavors.