Baked Halibut Tomato Basil (Printable)

Tender halibut fillets paired with a bright tomato basil topping for a flavorful dish.

# What You'll Need:

→ Fish

01 - 4 skinless halibut fillets, approximately 6 ounces each
02 - 2 tablespoons olive oil
03 - 1 lemon, thinly sliced
04 - ½ teaspoon kosher salt
05 - ¼ teaspoon freshly ground black pepper

→ Tomato Basil Relish

06 - 2 cups cherry tomatoes, quartered
07 - ⅓ cup fresh basil leaves, chopped
08 - 2 tablespoons red onion, finely diced
09 - 1 tablespoon capers, drained
10 - 2 tablespoons extra-virgin olive oil
11 - 1 tablespoon balsamic vinegar
12 - ¼ teaspoon salt
13 - ¼ teaspoon freshly ground black pepper

# How-To Steps:

01 - Set oven temperature to 400°F. Line a baking sheet with parchment paper.
02 - Pat the halibut fillets dry. Place on the prepared baking sheet. Brush both sides with olive oil and season evenly with salt and black pepper. Arrange lemon slices atop each fillet.
03 - Place the tray in the oven and bake for 12 to 15 minutes, until the fish turns opaque and flakes easily with a fork.
04 - Combine cherry tomatoes, basil, red onion, capers, olive oil, balsamic vinegar, salt, and black pepper in a medium bowl. Gently toss to incorporate.
05 - Remove halibut from the oven. Discard lemon slices. Plate each fillet and generously spoon the tomato basil relish over the top. Serve immediately.

# Expert Tips:

01 -
  • The halibut stays impossibly tender and flaky without any fussy techniques or special equipment.
  • Bright tomato basil relish transforms something simple into a meal that feels like you spent hours in the kitchen.
  • It's done in 35 minutes from start to table, perfect for those nights when you want something that tastes special but doesn't demand your entire evening.
02 -
  • The halibut is done the moment it turns opaque, not when it flakes easily. Overcooked fish tastes dry and sad, and there's no fixing it at the table.
  • The tomato basil relish is best eaten within a few minutes of being made. Let it sit longer than an hour and the tomatoes start to weep and the basil darkens.
  • If your halibut fillets are thick, they'll need closer to 15 minutes. Thinner ones might be done in 12. A meat thermometer reads 145°F when it's perfectly cooked.
03 -
  • If your tomatoes taste flat, add a pinch of sugar to the relish and a splash more balsamic to wake them up.
  • Don't wash your basil until you're ready to use it. Wet basil bruises and darkens in minutes.
  • A tiny pinch of crushed red pepper flakes in the relish adds complexity without heat, if you like subtle surprises in your food.

Go Back