Baked Halibut with Tomato Basil (Printable View)
Flaky halibut baked with lemon and olive oil, topped with a fresh tomato-basil relish for a light Mediterranean meal.
# Ingredient List:
→ Fish
01 - 4 halibut fillets (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 and place them on the prepared baking sheet.
03 - In a small bowl, mix 2 tablespoons olive oil with lemon zest, lemon juice, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper. Brush this mixture 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 extra time.
05 - While the fish bakes, combine cherry tomatoes, red onion, 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. Let sit at room temperature for 10 minutes to allow flavors to meld.
06 - Remove the halibut from the oven. Transfer fillets to serving plates and spoon tomato and basil relish generously over the top. Serve immediately, garnished with extra fresh basil and lemon wedges if desired.
# Expert Suggestions:
01 -
- The relish does all the heavy lifting, turning simple fish into something restaurant worthy
- You can prep everything while the oven heats up, making it perfect for weeknight dinners
02 -
- Pat the fish completely dry before adding the oil mixture, or the marinade will slide right off instead of coating the fillets
- Letting the relish sit is not optional, that short wait is what transforms it from chopped tomatoes into something cohesive and delicious
03 -
- If your halibut pieces are different thicknesses, check the thinner ones after 12 minutes so they do not overcook
- A pinch of red pepper flakes in the relish adds a lovely subtle warmth that surprises people in the best way