Baked Halibut with Tomato

I discovered this baked halibut recipe on a summer evening when fresh tomatoes were at their peak and I wanted something light but impressive for dinner guests. The tender fish paired with that bright, zesty tomato relish became an instant favorite, and I've made it countless times since.

The first time I got this just right was when unexpected friends called to say they were stopping by. I had halibut in the freezer and cherry tomatoes on the counter, and somehow this combination just clicked. Everyone asked for the recipe before leaving, and that's when I knew I'd found something special.

Ingredients

• 4 halibut fillets (about 170 g or 6 oz each): Look for firm, bright white fillets. I always ask the fishmonger for ones that are similar in thickness so they cook evenly
• 2 tablespoons olive oil: This is just for the fish itself, keeping it moist as it bakes
• 1 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper: Season generously, just before baking so the salt doesn't draw out moisture
• 1 lemon, sliced: Those slices do more than look pretty, they perfume the fish as it cooks
• 2 cups cherry tomatoes, quartered: Use tomatoes at peak ripeness if you can find them, they make all the difference in the relish
• 1/4 cup red onion, finely diced: The sharpness of red onion is what gives this relish its character
• 2 tablespoons fresh parsley and 1 tablespoon fresh basil, chopped: Fresh herbs really matter here, dried just won't give you the same brightness
• 1 tablespoon capers, rinsed and drained: That briny punch keeps everything interesting
• 2 tablespoons extra-virgin olive oil and 1 tablespoon red wine vinegar: The vinegar's acidity brings the whole relish into focus

Instructions

Get Your Oven Ready:

Preheat to 200°C (400°F) and line a baking sheet with parchment paper. This matters because halibut is delicate and you want it to release easily without sticking

Prepare the Fish:

Pat those halibut fillets dry with paper towels, really dry them. This is the trick to getting a gentle, even cook. Lay them out on your prepared sheet, drizzle with olive oil, and season generously with salt and pepper. Arrange lemon slices over each fillet like you're tucking them in

Into the Oven:

Bake for 15 to 18 minutes. You're looking for the fish to flake easily when you test it with a fork and the center should look opaque, not translucent. The exact time depends on your oven and the thickness of your fillets, so start checking at 15 minutes

While the Fish Bakes, Make the Relish Magic:

In a medium bowl, combine those quartered cherry tomatoes, finely diced red onion, fresh parsley, basil, capers, extra-virgin olive oil, red wine vinegar, salt, and pepper. Toss everything together gently, just until combined. The relish is best when the ingredients get to know each other, so make this while the fish cooks and let it sit for a few minutes

Plate and Serve:

When the halibut comes out of the oven, it will be tender and flaking. Place each fillet on a plate and spoon a generous amount of that bright tomato relish right over the top. Serve immediately while everything is still warm

Save

This dish became my go-to when I wanted to serve something that felt restaurant-quality but wouldn't keep me in the kitchen all evening. There's something about the combination of tender, delicate fish with that bright, fresh relish that just feels like a celebration on the plate.

When You're Missing Something

Can't find halibut on the day you're planning to cook? No problem. Cod or sea bass work beautifully here, and they're often easier to find and easier on the wallet. The cooking time stays about the same as long as your fillets are similar in thickness. Any firm white fish with a mild flavor will play well with that tomato relish. I've even used flounder when I could get it fresh, and it was wonderful.

Serving Ideas That Clicked

This halibut sings when you serve it alongside steamed vegetables or herbed rice. A simple arugula salad with a squeeze of lemon is perfect too if you want to keep everything light and fresh. The relish is really the star here, so don't overshadow it with heavy sides. And if you're thinking about drinks, a crisp Sauvignon Blanc pairs beautifully, or if you're skipping alcohol, sparkling water with a squeeze of fresh lime works just as well.

Keeping It Fresh

This is one of those meals that's best enjoyed the moment you plate it. The fish is at its most tender right when it comes out of the oven, and the relish is brightest when fresh. That said, I've kept leftovers in an airtight container in the refrigerator and enjoyed them cold the next day, almost like a fish salad.

• For extra flavor and a little heat, add a pinch of chili flakes to the tomato relish when you're tossing it together
• If you want to make the relish ahead, make it fresh but let it sit at room temperature for a bit before serving so the flavors have a chance to meld
• Check your fish regularly while it bakes because every oven runs differently and you don't want to overcook it

Save

This baked halibut with tomato relish is the kind of dish that reminds you why simple, quality ingredients are worth seeking out. It's elegant enough for guests but easy enough for a Wednesday night when you want something wholesome and delicious.

Recipe FAQ

→ What is the best way to bake halibut?

Preheat the oven to 200°C (400°F). Place halibut fillets on a lined baking sheet, drizzle with olive oil, season, and bake for 15–18 minutes until flaky.

→ How do I prepare the tomato relish?

Combine quartered cherry tomatoes, diced red onion, chopped parsley and basil, capers, olive oil, red wine vinegar, salt, and pepper. Toss gently to mix.

→ Can I substitute other fish for halibut?

Yes, cod or sea bass can be used as alternatives with similar baking methods and timing.

→ What sides pair well with this dish?

Steamed vegetables or herbed rice complement the baked halibut and tomato relish beautifully.

→ How can I add extra flavor to the tomato relish?

Adding a pinch of chili flakes introduces a subtle heat that enhances the relish's brightness.