Baked Halibut with Tomato Relish (Printable View)
Tender halibut baked and topped with a fresh, zesty tomato relish for a light, flavorful meal.
# Ingredient List:
→ Fish
01 - 4 halibut fillets, approximately 6 ounces each
02 - 2 tablespoons olive oil
03 - 1 teaspoon sea salt
04 - ½ teaspoon freshly ground black pepper
05 - 1 lemon, sliced
→ Tomato Relish
06 - 2 cups quartered cherry tomatoes
07 - ¼ cup finely diced red onion
08 - 2 tablespoons chopped fresh parsley
09 - 1 tablespoon chopped fresh basil
10 - 1 tablespoon capers, rinsed and drained
11 - 2 tablespoons extra-virgin olive oil
12 - 1 tablespoon red wine vinegar
13 - ½ teaspoon kosher salt
14 - ¼ teaspoon 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 halibut fillets dry and arrange on the prepared baking sheet. Drizzle with olive oil, then season with sea salt and black pepper. Place lemon slices atop each fillet.
03 - Bake for 15 to 18 minutes, or until the fish flakes easily with a fork and is opaque at the center.
04 - While the fish bakes, combine cherry tomatoes, red onion, parsley, basil, capers, olive oil, red wine vinegar, kosher salt, and black pepper in a medium bowl. Toss gently to mix.
05 - Remove halibut from the oven, plate each fillet, and spoon the tomato relish generously over the top. Serve immediately.
# Expert Suggestions:
01 -
- It comes together in under 35 minutes, which means you can have an elegant dinner on the table faster than you'd think possible
- The halibut stays incredibly moist and tender when baked this way, with none of that dry, overcooked fish texture that makes people say they don't like seafood
- The tomato relish is fresh and vibrant without being heavy, so you'll feel nourished rather than weighed down afterward
02 -
- Patting the halibut dry is non-negotiable if you want flaky, tender fish. Wet fish steams instead of bakes, and you'll end up with a disappointing texture.
- The relish must be made fresh just before serving. If you make it too far ahead, the tomatoes will release their liquid and the whole thing becomes watery and loses its bright character.
- Don't be tempted to crank up the oven temperature to speed things along. High heat will dry out delicate halibut quickly. Medium-high heat and patience is the secret to success.
03 -
- Buy halibut from a fishmonger if you can rather than pre-packaged from the case. They'll cut it fresh and you can ask them to cut it to the thickness you want, ensuring even cooking.
- If your kitchen tends to be cold, let the halibut sit at room temperature for five minutes before baking. It will cook more evenly and won't have that cold center problem.