Baked Halibut Tomato Basil (Printable View)
Oven-baked halibut fillets combined with a bright tomato and basil topping offering fresh Mediterranean flavors.
# Ingredient List:
→ Fish
01 - 4 skinless halibut fillets, approx. 6 ounces each
02 - 2 tablespoons olive oil
03 - 1 lemon, thinly sliced
04 - Salt and freshly ground black pepper, to taste
→ Tomato-Basil Relish
05 - 2 cups cherry tomatoes, quartered
06 - 1/4 cup fresh basil leaves, finely chopped
07 - 2 tablespoons red onion, finely diced
08 - 1 tablespoon capers, drained and chopped
09 - 2 tablespoons extra-virgin olive oil
10 - 1 tablespoon balsamic vinegar
11 - 1 small garlic clove, minced
12 - Salt and black pepper, to taste
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat halibut fillets dry. Place on baking sheet, drizzle with olive oil, season with salt and pepper on both sides, then top each with lemon slices.
03 - Bake in preheated oven for 15 to 18 minutes, until opaque and flakes easily with a fork.
04 - Combine cherry tomatoes, basil, red onion, capers, olive oil, balsamic vinegar, and garlic in a bowl; season with salt and pepper and toss gently.
05 - Transfer halibut to plates and spoon the tomato-basil relish over each fillet. Serve immediately and garnish with extra basil if desired.
# Expert Suggestions:
01 -
- The fish stays incredibly moist in the oven, and the lemon slices keep it from drying out even if you forget to check it for an extra minute or two.
- The relish comes together while the halibut bakes, so you're never standing around waiting, and it tastes bright and summery no matter the season.
- It looks impressive enough for company but requires almost no skill, just a hot oven and a bowl to toss things in.
02 -
- Don't overbake the halibut or it turns dry and chalky, check it at 15 minutes and trust your eyes and fork over the timer.
- Let the relish sit for a few minutes after mixing so the flavors meld together, it tastes even better after a five minute rest on the counter.
03 -
- Marinate the halibut in olive oil, lemon juice, and a sprig of thyme for 30 minutes before baking if you have the time, it adds another layer of flavor without much effort.
- Use a metal spatula to transfer the fillets from the baking sheet to plates so they don't fall apart, they're delicate when hot and will flake if you're not gentle.