Baked Halibut with Tomato Basil (Printable)
Tender baked halibut with vibrant fresh tomato and basil relish. A light, elegant Mediterranean dish ready in just 35 minutes.
# What You'll Need:
→ Fish
01 - 4 halibut fillets (about 6 oz each), skinless
02 - 2 tablespoons olive oil
03 - 1 teaspoon sea salt
04 - 1/2 teaspoon freshly ground black pepper
05 - 1 lemon, sliced
→ Tomato and Basil Relish
06 - 2 cups cherry tomatoes, quartered
07 - 1/4 cup fresh basil leaves, finely chopped
08 - 2 tablespoons red onion, finely diced
09 - 1 clove garlic, minced
10 - 2 tablespoons extra virgin olive oil
11 - 1 tablespoon balsamic vinegar
12 - 1/2 teaspoon sea salt
13 - 1/4 teaspoon freshly ground black pepper
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease with oil.
02 - Pat halibut fillets dry with paper towels. Brush both sides generously with olive oil and season with sea salt and black pepper.
03 - Place seasoned fillets on prepared baking sheet. Top each fillet with a lemon slice.
04 - Bake for 15 to 18 minutes until fish flakes easily with a fork and is opaque throughout the center.
05 - While fish bakes, combine cherry tomatoes, basil, red onion, garlic, extra virgin olive oil, balsamic vinegar, sea salt, and black pepper in a medium bowl. Toss gently to combine.
06 - Remove halibut from oven. Transfer each fillet to a serving plate and spoon tomato and basil relish generously over the top.
07 - Serve immediately. Garnish with additional fresh basil if desired.
# Expert Tips:
01 -
- The contrast between the warm, flaky fish and the cool, vibrant relish creates this perfect temperature play that elevates each bite beyond what youd expect from such a simple preparation.
- In just 35 minutes, youll have a restaurant-quality dish that makes weeknight dinners feel special without keeping you hostage in the kitchen.
02 -
- Overcooking halibut is tragically easy, and I ruined many expensive fillets before learning to pull them from the oven when they reach 135°F internal temperature, as they'll continue cooking for a few minutes after.
- Making the relish at least 10 minutes before serving allows the tomatoes to release their juices and the flavors to meld, transforming it from separate ingredients into a cohesive, bright topping.
03 -
- Let your halibut come to room temperature for about 15 minutes before baking, which ensures more even cooking from the surface to the center a technique that transformed my fish dishes after a chef friend casually mentioned it.
- When making the relish, save a few whole basil leaves to place on top just before serving, as their fragrance is most potent when freshly torn and adds this wonderful aromatic dimension as guests take their first bite.