Baked Halibut Tomato Basil (Print Version)
Flaky halibut baked with an aromatic tomato and basil topping, perfect for spring and summer dining.
# What You'll Need:
→ Fish
01 - 4 halibut fillets (about 6 oz each), skinless
02 - 2 tablespoons olive oil
03 - 1 lemon, zested and juiced
04 - 1/2 teaspoon sea salt
05 - 1/4 teaspoon freshly ground black pepper
→ Tomato and Basil Relish
06 - 2 cups cherry tomatoes, quartered
07 - 1/4 cup red onion, finely diced
08 - 1/4 cup fresh basil leaves, chopped
09 - 2 tablespoons extra-virgin olive oil
10 - 1 tablespoon balsamic vinegar
11 - 1 garlic clove, minced
12 - 1/4 teaspoon sea salt
13 - 1/8 teaspoon freshly ground 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 the halibut fillets dry with paper towels and place them on the prepared baking sheet.
03 - In a small bowl, whisk together 2 tablespoons olive oil, lemon zest, lemon juice, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper. Brush this mixture evenly over both sides of the halibut fillets.
04 - Bake the halibut for 15–20 minutes, or until the fish is opaque and flakes easily with a fork. Thicker fillets may require additional cooking time.
05 - While the fish bakes, combine cherry tomatoes, red onion, chopped basil, extra-virgin olive oil, balsamic vinegar, minced garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl. Toss gently to combine and let sit at room temperature for 10 minutes to allow flavors to meld.
06 - Remove the halibut from the oven and transfer fillets to serving plates. Spoon the tomato and basil relish generously over the top. Serve immediately, garnished with additional fresh basil and lemon wedges if desired.
# Expert Advice:
01 -
- The contrast between warm, delicate fish and cool, zesty relish makes every bite exciting
- It looks impressive but requires almost zero technique beyond knowing how to turn on an oven
02 -
- Halibut can go from perfectly cooked to dry in minutes, so start checking at the 15 minute mark even if your fillets seem thick
- Letting the relish sit for at least 10 minutes while the fish bakes is what makes the difference between chopped vegetables and an actual sauce
03 -
- Cod or sea bass make excellent substitutes if halibut feels too special for a Tuesday night
- Warming your plates in the oven while the fish rests keeps everything at the perfect temperature