Baked Halibut Tomato Basil

The first time I made this halibut, I'd bought the fish on impulse from a market I'd wandered into just to escape a sudden rainstorm. The vendor convinced me halibut was worth the splurge, mentioning it paired beautifully with simple summer flavors, so I raced home with my prize before the relish ingredients were even decided upon.

I served this at a small dinner party last spring when my garden basil was growing faster than I could keep up with. My friend Sarah, who claims to dislike most fish, went back for seconds and actually asked for the relish recipe before she even finished her first serving.

Ingredients

• 4 halibut fillets (6 ounces each, skinless): Halibut holds together beautifully during baking and has a mild sweetness that lets the relish shine without competing.
• 2 tablespoons olive oil: This creates that gorgeous golden exterior and keeps the fish from sticking to your baking sheet.
• 1/2 teaspoon sea salt and 1/4 teaspoon black pepper: Simple seasoning is all you need because halibut is naturally flavorful.
• 1 lemon, sliced: These slices bake directly on the fish, infusing it with subtle citrus as they cook.
• 2 cups cherry tomatoes, quartered: Cherry tomatoes stay firm and juicy instead of turning watery like larger varieties can.
• 1/4 cup red onion, finely diced: The sharpness balances the sweet tomatoes and adds a nice crunch throughout the relish.
• 2 tablespoons capers, drained: These little brined bombs add a punch of saltiness that makes every bite more interesting.
• 1/2 cup fresh basil leaves, thinly sliced: Use the freshest basil you can find because it is the absolute star of this whole dish.
• 2 tablespoons extra-virgin olive oil: The better quality olive oil you use here, the more luxurious the relish will taste.
• 1 tablespoon balsamic vinegar: Just enough to bring everything together with a hint of sweetness and depth.

Instructions

Preheat your oven and prep the pan:

Heat the oven to 400F and line a baking sheet with parchment paper or lightly oil a baking dish to prevent sticking.

Season the halibut fillets:

Pat the fish completely dry with paper towels, drizzle with olive oil, and season generously with salt and pepper on both sides.

Arrange the fish with lemon:

Place the fillets on your prepared baking sheet and top each one with a lemon slice to infuse subtle citrus while baking.

Bake until perfectly flaky:

Cook for 15 to 18 minutes until the fish is opaque throughout and flakes easily with a fork.

Make the relish while baking:

In a medium bowl, combine the cherry tomatoes, red onion, capers, basil, olive oil, balsamic vinegar, salt, and pepper then toss until evenly mixed.

Finish and serve immediately:

Remove the halibut from the oven, plate each fillet, and spoon the tomato and basil relish generously over the top.

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This recipe has become my go-to for nights when I want something that looks impressive but requires almost no active cooking time.

Choosing the Best Fish

I have learned that halibut is worth the investment for special occasions, but cod or sea bass work beautifully too. The key is buying fish that smells like the ocean and has firm flesh that bounces back when pressed gently.

Getting the Relish Right

The relish actually tastes better if you make it about 30 minutes ahead and let it sit at room temperature. All the flavors get friendly with each other, and the tomatoes release just enough juice to create a beautiful, light sauce.

Serving Suggestions

This fish pairs perfectly with roasted asparagus, crusty bread for soaking up extra relish, or a simple arugula salad dressed with lemon. A crisp Sauvignon Blanc or Pinot Grigio brings out all the bright flavors.

• Add a pinch of red pepper flakes to the relish if you like a little heat.
• Grill the halibut instead of baking when the weather is nice.
• Double the relish recipe because you will want extra for leftovers.

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This halibut recipe is everything I love about Mediterranean cooking in one simple and stunning dish.

Recipe FAQs

→ What is the best way to bake halibut for tenderness?

Bake halibut at 400°F (200°C) for 15-18 minutes until opaque and flaky, ensuring the fish remains moist and tender.

→ Can I substitute the tomato and basil relish with other toppings?

Yes, you can try alternatives like mango salsa, roasted peppers, or a lemon herb dressing to complement the baked halibut.

→ How do the capers enhance this dish?

Capers add a tangy and slightly salty burst, balancing the sweetness of cherry tomatoes and the freshness of basil.

→ Is it possible to prepare this dish ahead of time?

Prepare the relish in advance and keep chilled, but bake the halibut fresh before serving for best texture and flavor.

→ What side dishes pair well with baked halibut and tomato basil relish?

Light sides like steamed vegetables, quinoa, or a crisp green salad complement the bright, fresh flavors of this dish.