Baked Halibut Tomato Basil (Printable)
Oven-baked halibut fillets paired with a fresh, zesty tomato and basil relish for a light, vibrant meal.
# Ingredient List:
→ For the Halibut
01 - 4 (6-ounce) halibut fillets, skinless
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper
05 - 1 lemon, sliced
→ For the Tomato and Basil Relish
06 - 2 cups cherry tomatoes, quartered
07 - 1/4 cup red onion, finely diced
08 - 2 tablespoons capers, drained
09 - 1/2 cup fresh basil leaves, thinly sliced
10 - 2 tablespoons extra-virgin olive oil
11 - 1 tablespoon balsamic vinegar
12 - 1/4 teaspoon sea salt
13 - 1/4 teaspoon freshly ground black pepper
# How to Make:
01 - Preheat oven to 400°F. Line baking sheet with parchment paper or lightly oil baking dish.
02 - Pat halibut fillets dry with paper towels. Drizzle with olive oil and season with salt and pepper on both sides.
03 - Arrange fillets on prepared baking sheet. Top each fillet with lemon slice.
04 - Bake 15-18 minutes until fish is opaque and flakes easily with fork.
05 - Combine cherry tomatoes, red onion, capers, basil, olive oil, balsamic vinegar, salt and pepper in medium bowl. Toss well.
06 - Remove halibut from oven. Plate each fillet and generously spoon tomato basil relish over top. Serve immediately.
# Helpful Tips:
01 -
- The relish comes together in minutes but tastes like something from a restaurant that actually cares about freshness
- Halibut practically refuses to dry out in the oven, making it endlessly forgiving if you get distracted by a phone call
02 -
- Dry your fish thoroughly with paper towels before seasoning or the olive oil will not coat properly.
- The relish needs at least 10 minutes to marinate before serving so the flavors can develop.
03 -
- The baking time depends on thickness, so start checking the fish at 12 minutes to avoid overcooking.
- Room temperature fish cooks more evenly, so let halibut sit out for 15 minutes before baking.