Baked Halibut with Tomato (Printable)

Tender baked halibut topped with a fresh, flavorful tomato relish for a light and elegant dish.

# What You'll Need:

→ Fish

01 - 4 halibut fillets (6 oz each)
02 - 2 tablespoons olive oil
03 - 1 teaspoon sea salt
04 - ½ teaspoon freshly ground black pepper
05 - 1 lemon, sliced

→ Tomato Relish

06 - 2 cups cherry tomatoes, quartered
07 - ¼ cup red onion, finely diced
08 - 2 tablespoons fresh parsley, chopped
09 - 1 tablespoon fresh basil, chopped
10 - 1 tablespoon capers, rinsed and drained
11 - 2 tablespoons extra-virgin olive oil
12 - 1 tablespoon red wine vinegar
13 - ½ teaspoon kosher salt
14 - ¼ teaspoon black pepper

# Directions:

01 - Set the oven to 400°F and prepare a baking sheet with parchment paper or a light coating of oil.
02 - Pat the halibut fillets dry, place them on the baking sheet, drizzle with olive oil, and season with salt and pepper. Lay lemon slices atop each fillet.
03 - Bake the fillets for 15 to 18 minutes until the flesh flakes easily with a fork and is opaque through the center.
04 - In a medium bowl, gently combine cherry tomatoes, red onion, parsley, basil, capers, olive oil, red wine vinegar, salt, and pepper.
05 - Remove the baked halibut from the oven, plate each fillet, and spoon the tomato relish generously over the top. Serve immediately.

# Cooking Tips:

01 -
  • Ready in under 35 minutes, yet tastes like you spent hours in the kitchen
  • The tomato relish is so versatile you'll find yourself making it for other dishes too
  • Naturally gluten-free and dairy-free without feeling like you're missing anything
02 -
  • Pat your fish completely dry before seasoning. This small step is what prevents the fish from steaming and keeps it tender instead of rubbery
  • Don't skip the lemon slices on top, they add an aromatic quality that you can't get any other way
  • The relish is best made fresh but if you need to prepare ahead, make it up to 2 hours before and keep it at room temperature
03 -
  • Buy your fish from a good fishmonger and cook it the same day or the next day. Fresh fish makes all the difference in a simple recipe like this
  • If your cherry tomatoes aren't perfectly ripe, a tiny pinch of sugar in the relish can help balance the flavors

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