Baked Halibut Tomato Basil (Printable View)
Tender halibut baked and topped with a fresh tomato and basil relish for a light, elegant meal.
# Ingredient List:
→ Fish
01 - 4 skinless halibut fillets, 6 ounces each
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon freshly ground black pepper
05 - 1 lemon, sliced
→ Tomato and Basil Relish
06 - 2 cups cherry tomatoes, quartered
07 - 1/4 cup red onion, finely diced
08 - 2 tablespoons extra-virgin olive oil
09 - 2 tablespoons balsamic vinegar
10 - 1 clove garlic, minced
11 - 1/2 teaspoon sea salt
12 - 1/4 teaspoon freshly ground black pepper
13 - 1/2 cup fresh basil leaves, coarsely chopped
# How to Make It:
01 - Preheat the oven to 400°F. Lightly grease a baking dish with olive oil or line with parchment paper.
02 - Pat the halibut fillets dry with paper towels. Brush both sides with olive oil and season evenly with kosher salt and black pepper.
03 - Place the fillets in the prepared baking dish. Position lemon slices on top and around the fillets.
04 - Bake for 15 to 18 minutes until the halibut flakes easily with a fork and is opaque in the center.
05 - While the fish bakes, combine cherry tomatoes, red onion, extra-virgin olive oil, balsamic vinegar, minced garlic, sea salt, black pepper, and basil in a medium bowl. Toss gently to combine.
06 - Top the baked halibut fillets with the tomato and basil relish. Serve immediately.
# Expert Suggestions:
01 -
- The fish stays impossibly tender because it bakes whole and brief, never dry or overcooked.
- That relish tastes like you spent hours prepping, but honestly it takes five minutes and uses ingredients you probably have on hand.
- Elegant enough for guests, simple enough for a weeknight when you want something that feels like care without the stress.
02 -
- Don't skip drying the fish fillets—it's the difference between a golden, succulent result and something steamed and pale.
- The relish gets better flavor if you toss it together at least five minutes before serving, but wait to add the basil until the last moment or it bruises and loses its brightness.
- Halibut can dry out fast, so watch the oven carefully after the 13-minute mark rather than trusting the full 18 minutes blindly.
03 -
- Pull the fish from the oven when it's just barely done—carryover heat will finish cooking it as it rests, and undercooked beats rubbery every single time.
- If your tomatoes taste watery or flavorless, use half as many but choose the sweetest ones you can find, or add a tiny pinch of sugar to the relish to balance the vinegar.