Baked Halibut Tomato Basil (Printable)

Flaky halibut fillets oven-baked with a zesty tomato and basil relish for a healthy, elegant meal.

# What You'll Need:

→ Fish

01 - 4 skinless halibut fillets, approximately 6 oz 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 - Freshly ground black pepper, to taste

# Directions:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat 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 atop each fillet.
03 - Bake fillets in the oven for 15 to 18 minutes, or until opaque and flaky when tested with a fork.
04 - In a medium bowl, combine cherry tomatoes, basil, red onion, capers, olive oil, balsamic vinegar, and minced garlic. Season with salt and pepper and toss gently to combine.
05 - Remove halibut from oven, transfer to serving plates, and spoon the tomato-basil relish generously over each fillet. Serve immediately with optional basil garnish.

# Cooking Tips:

01 -
  • The halibut stays moist and tender without any fussy technique, just a hot oven and a watchful eye.
  • The relish tastes alive, sharp with capers and vinegar, sweet with tomatoes, and it comes together in the time it takes the fish to bake.
  • It looks impressive enough for company but requires almost no skill, just good ingredients and a little confidence.
02 -
  • Do not overbake the halibut or it will turn dry and chalky, start checking at 15 minutes and trust the flake test over the timer.
  • Let the relish sit for a few minutes while the fish bakes so the flavors can marry, but do not make it hours ahead or the basil will darken and the tomatoes will get mushy.
03 -
  • Use a thin metal spatula to lift the fillets off the parchment without tearing them, they are delicate when hot.
  • Taste the relish before serving and adjust the vinegar or salt, acidity and seasoning should be bold enough to stand up to the mild fish.

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