Save This dish features delicate halibut fillets gently baked until flaky and tender, then adorned with a bright tomato and basil relish. The relish combines cherry tomatoes, fresh basil, red onion, capers, and a hint of balsamic vinegar and garlic to add complexity. Olive oil and lemon slices enhance the moistness and aroma, creating a flavorful main course suited for both casual dinners and special occasions. The simple preparation and Mediterranean ingredients bring freshness and elegance to the plate.
I picked up halibut on a whim one Thursday after work, not sure what I'd do with it. The fillets sat in my fridge wrapped in paper while I rummaged through the vegetable drawer and found a pint of cherry tomatoes and a bunch of basil that needed using. Twenty minutes later, I had dinner that tasted like I'd planned it for days.
I made this for my neighbor who doesn't usually eat fish, and she asked for the recipe before she'd even finished her plate. She said the relish reminded her of something her grandmother used to make in Crete, which made me feel like I'd accidentally done something right. We sat on the porch with white wine and crusty bread, and she told me stories about her summers on the island while the sun went down.
Ingredients
- Halibut fillets: Look for fillets that are firm and smell like the ocean, not fishy. I ask the counter to cut them evenly so they cook at the same rate.
- Olive oil: Use regular olive oil for drizzling the fish since it will be heated, save the fancy stuff for the relish where you'll actually taste it.
- Lemon slices: Thin slices work better than wedges here because they sit flat on the fish and release their juice slowly as everything bakes.
- Cherry tomatoes: Quartering them helps release their juices into the relish. I've used grape tomatoes in a pinch and they work just as well.
- Fresh basil: Chop it right before you toss the relish together so it stays bright green and doesn't bruise or turn dark on you.
- Red onion: Dice it small and fine so you get little bursts of sharpness without overwhelming bites, I learned this after chopping it too large once and regretting it.
- Capers: These add a briny, salty punch that balances the sweetness of the tomatoes. Chop them roughly so they spread throughout the relish.
- Extra virgin olive oil: This is where the good oil goes, it coats everything and carries the flavors together in the relish.
- Balsamic vinegar: Just a tablespoon brings acidity and a hint of sweetness that makes the whole relish sing, don't skip it.
- Garlic: One small clove minced fine is enough, too much and it overpowers the delicate fish and fresh herbs.
Instructions
- Preheat and prep your pan:
- Set your oven to 400 degrees and line a baking sheet with parchment paper. This keeps the fish from sticking and makes cleanup almost nonexistent.
- Season the halibut:
- Pat the fillets completely dry with paper towels, moisture is the enemy of good browning. Drizzle them with olive oil, season both sides with salt and pepper, and lay lemon slices on top like little shields.
- Bake until flaky:
- Slide the baking sheet into the oven and let the fish bake for 15 to 18 minutes. You'll know it's done when it turns opaque and flakes easily when you nudge it with a fork.
- Make the relish:
- While the fish cooks, toss together the quartered tomatoes, basil, red onion, capers, olive oil, balsamic vinegar, and garlic in a bowl. Season with salt and pepper and stir gently so the tomatoes don't turn to mush.
- Plate and top:
- Transfer the baked halibut to plates and spoon the relish generously over each fillet. The relish should be cool and bright against the warm fish, a perfect contrast.
Save This dish became my go to whenever I wanted to feel like I had my life together without actually spending hours in the kitchen. I've served it on mismatched plates for a quick dinner and on white china when my in laws visited, and it worked beautifully both times. There's something about fresh basil and ripe tomatoes that makes everything feel intentional, even when you're winging it.
Choosing Your Fish
If halibut isn't available or feels too pricey, cod and sea bass both work wonderfully here. Cod is milder and a bit softer, while sea bass has a buttery richness that stands up to the bright relish. I've even used thick tilapia fillets when I needed to stretch my budget, and it was still delicious.
Make Ahead and Storage
The relish can be made up to four hours ahead and kept in the fridge, just bring it to room temperature before serving so it doesn't cool down the hot fish. Leftover halibut keeps for a day in the fridge and tastes great cold on a salad or flaked into pasta the next day. Don't reheat the fish in the microwave or it will turn rubbery, let it come to room temp naturally or warm it gently in a low oven.
Serving Suggestions
I like to serve this with roasted baby potatoes or a simple arugula salad dressed with lemon and olive oil. Sometimes I'll make a pot of couscous or orzo and let the relish juices soak into the grains, turning them pink and fragrant. A crisp Sauvignon Blanc or Pinot Grigio is perfect here, something that won't compete with the brightness of the tomatoes and basil.
- Add a handful of toasted pine nuts to the relish for a little crunch and richness.
- Drizzle the finished dish with a bit more balsamic vinegar if you like things extra tangy.
- Swap the capers for chopped Kalamata olives if you want a deeper, earthier flavor.
Save This recipe taught me that elegant food doesn't have to be complicated, just fresh and treated with respect. I hope it becomes one of those dishes you make without thinking, the kind that feels like a small celebration every time.
