Baked Halibut with Tomato Basil (Printable)

Tender halibut fillets oven-baked, topped with vibrant tomato basil relish for a fresh main dish.

# What You'll Need:

→ Fish

01 - 4 skinless halibut fillets, about 6 ounces each
02 - 2 tablespoons olive oil
03 - 1 lemon, thinly sliced
04 - Salt, to taste
05 - Freshly ground black pepper, to taste

→ Tomato-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 tablespoon capers, drained and chopped
10 - 2 tablespoons extra-virgin olive oil
11 - 1 tablespoon balsamic vinegar
12 - 1 small garlic clove, minced
13 - Salt, to taste
14 - Pepper, to taste

# How to Make It:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat the halibut fillets dry with paper towels. Place them on the prepared baking sheet. Drizzle with olive oil and season both sides with salt and pepper. Arrange lemon slices on top of each fillet.
03 - Bake in the preheated oven for 15 to 18 minutes, or until the fish is opaque and flakes easily with a fork.
04 - While the halibut bakes, combine cherry tomatoes, basil, red onion, capers, olive oil, balsamic vinegar, and garlic in a medium bowl. Season with salt and pepper, then toss gently to combine.
05 - Remove the halibut from the oven and transfer to serving plates. Spoon the tomato-basil relish generously over each fillet. Serve immediately and garnish with extra basil if desired.

# Expert Advice:

01 -
  • The fish stays incredibly moist and tender without any fussy technique or constant checking.
  • The relish tastes bright and alive, like summer even in the middle of winter.
  • It looks impressive enough for company but comes together faster than ordering takeout.
  • Cleanup is almost nonexistent since everything bakes on one sheet and the relish mixes in one bowl.
02 -
  • Overbaking halibut turns it dry and chalky, so start checking at 15 minutes and pull it the moment it flakes.
  • Let the relish sit for at least five minutes after mixing so the flavors can meld, it tastes noticeably better.
  • If your fillets are uneven thickness, tuck the thinner tail ends under so everything cooks evenly.
03 -
  • Use a meat thermometer if you are nervous about doneness, halibut is perfect at 130°F to 135°F internal temperature.
  • If you want a little char on the fish, broil it for the last two minutes of cooking, but watch it closely so it does not dry out.
  • Double the relish recipe and keep extra in the fridge, it is incredible on grilled chicken, scrambled eggs, or even just spooned onto toast.

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