Baked Halibut with Tomato and Basil (Printable)
Flaky halibut baked with olive oil and lemon, topped with a bright tomato-basil relish. Perfect for spring or summer dining.
# What You'll Need:
→ Fish
01 - 4 halibut fillets (6 oz each), skinless
02 - 2 tablespoons olive oil
03 - 1 lemon, zested and juiced
04 - 1/2 teaspoon sea salt
05 - 1/4 teaspoon freshly ground black pepper
→ Tomato and Basil Relish
06 - 2 cups cherry tomatoes, quartered
07 - 1/4 cup red onion, finely diced
08 - 1/4 cup fresh basil leaves, chopped
09 - 2 tablespoons extra-virgin olive oil
10 - 1 tablespoon balsamic vinegar
11 - 1 garlic clove, minced
12 - 1/4 teaspoon sea salt
13 - 1/8 teaspoon freshly ground 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 the halibut fillets dry with paper towels and place them on the prepared baking sheet.
03 - In a small bowl, whisk together 2 tablespoons olive oil, lemon zest, lemon juice, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper.
04 - Brush the olive oil mixture over both sides of each halibut fillet, ensuring even coverage.
05 - Bake for 15-20 minutes, or until the fish is opaque throughout and flakes easily with a fork. Thicker fillets may require additional time.
06 - While the fish bakes, combine cherry tomatoes, red onion, basil, extra-virgin olive oil, balsamic vinegar, minced garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl. Toss gently and let sit at room temperature for 10 minutes to allow flavors to meld.
07 - Remove the halibut from the oven and transfer fillets to serving plates. Spoon tomato and basil relish generously over the top. Serve immediately with extra fresh basil and lemon wedges if desired.
# Expert Advice:
01 -
- The way the warm fish slightly wilts the cold relish creates this incredible temperature contrast that feels restaurant fancy but takes thirty five minutes start to finish
- Halibut practically refuses to dry out in the oven, making it the most forgiving fish for anyone whos ever overcooked salmon into disappointment
02 -
- Letting the relish sit for those ten minutes is non negotiable the tomatoes need time to weep slightly and create that gorgeous light sauce
- Halibut varies in thickness so start checking at fifteen minutes and remember it continues cooking slightly after it leaves the oven
03 -
- Pat the fish absolutely dry before seasoning, wet skin steams instead of bakes and you will miss out on that subtle exterior texture
- Room temperature tomatoes release more juice than cold ones, so take them out of the fridge before you start prepping