Baked Halibut with Tomato Basil (Printable)

Light Mediterranean halibut baked with zesty lemon and topped with fresh tomato basil relish. Ready in 35 minutes.

# What You'll Need:

→ For the Halibut

01 - 4 (6 oz) halibut fillets, skinless
02 - 2 tbsp olive oil
03 - 1 lemon, zested and juiced
04 - 1/2 tsp sea salt
05 - 1/4 tsp freshly ground black pepper

→ For the Tomato Basil Relish

06 - 2 cups cherry tomatoes, quartered
07 - 1/4 cup fresh basil leaves, thinly sliced
08 - 1 small shallot, finely diced
09 - 1 tbsp capers, drained
10 - 2 tbsp extra-virgin olive oil
11 - 1 tbsp balsamic vinegar
12 - 1/4 tsp sea salt
13 - 1/8 tsp 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 with olive oil.
02 - Pat the halibut fillets dry and place them on the prepared baking sheet.
03 - Drizzle halibut with olive oil, lemon juice, and lemon zest. Season with salt and pepper.
04 - Bake for 15-18 minutes, or until the fish is opaque and flakes easily with a fork.
05 - In a medium bowl, combine cherry tomatoes, basil, shallot, capers, olive oil, balsamic vinegar, salt, and pepper. Toss gently to mix.
06 - Remove halibut from the oven and let rest for 2 minutes.
07 - Plate the halibut fillets and generously spoon the tomato basil relish over the top. Serve immediately with lemon wedges, if desired.

# Expert Advice:

01 -
  • You'll be amazed how quickly a fancy-looking meal comes together with minimal fuss.
  • It's incredibly versatile, feeling gourmet enough for guests but easy enough for a Tuesday night.
02 -
  • Overcooking halibut is a culinary sin; check for flakiness, then pull it out immediately to retain its delicate texture.
  • Pre-zesting the lemon directly onto the fish before juicing extracts the most essential oils, creating a more intense citrus aroma and flavor.
03 -
  • To get that perfect flake, the internal temperature of halibut should be 145°F (63°C), but it will continue to cook a bit after removing it from the oven, so aim for around 140°F (60°C).
  • For the basil, stack the leaves, roll them tightly, and slice them into thin ribbons (chiffonade) – it looks professional and releases more aroma.

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