Baked Halibut Tomato Basil (Printable)
A light, flavorful dish featuring tender baked halibut topped with fresh tomato and basil relish.
# What You'll Need:
→ Fish
01 - 4 skinless halibut fillets (6 oz each)
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon freshly ground black pepper
05 - 1 lemon, sliced
→ Tomato and Basil Relish
06 - 2 cups cherry tomatoes, quartered
07 - 1/4 cup red onion, finely diced
08 - 2 tablespoons extra-virgin olive oil
09 - 2 tablespoons balsamic vinegar
10 - 1 clove garlic, minced
11 - 1/2 teaspoon sea salt
12 - 1/4 teaspoon freshly ground black pepper
13 - 1/2 cup fresh basil leaves, coarsely chopped
# How to Make It:
01 - Preheat the oven to 400°F. Lightly grease a baking dish with olive oil or line it with parchment paper.
02 - Pat the halibut fillets dry with paper towels. Brush both sides with olive oil and season evenly with kosher salt and freshly ground black pepper.
03 - Place the fillets in the prepared baking dish. Lay lemon slices on top of and around the fish.
04 - Bake for 15 to 18 minutes, until the fish flakes easily with a fork and is opaque at the center.
05 - While the halibut bakes, combine cherry tomatoes, red onion, extra-virgin olive oil, balsamic vinegar, minced garlic, sea salt, black pepper, and basil in a medium bowl. Toss gently to combine.
06 - Spoon the tomato and basil relish over the baked halibut fillets and serve immediately.
# Expert Advice:
01 -
- The fish stays impossibly tender while the relish brings brightness and life to every bite.
- It feels fancy enough for company but requires almost no special skills, just honest ingredients and a hot oven.
- You can have dinner on the table in under 35 minutes, which means weeknight elegance is suddenly possible.
02 -
- Overcooked halibut becomes dry and stringy—trust the timer and remember that residual heat will keep cooking it after you pull it from the oven.
- Making the relish while the fish bakes means everything comes together hot and fresh, which is when this dish is truly at its best.
03 -
- Pat your fish dry before seasoning—moisture is the enemy of flavor and texture, and dry fillets develop a subtle crust that makes all the difference.
- Don't wait for the relish to marinate; the warmth of the fish will finish the flavors perfectly, and eating it immediately captures that fresh, alive quality that makes it special.