Baked Halibut Tomato Basil (Printable)

Tender halibut baked and served with a fresh tomato and basil topping for a flavorful dish.

# 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

# Directions:

01 - Preheat the oven to 400°F. Lightly grease a baking dish with olive oil or line it with parchment paper.
02 - Pat halibut fillets dry with paper towels, brush both sides with olive oil, then season with kosher salt and black pepper.
03 - Place the fillets in the prepared baking dish and arrange lemon slices on top and around them.
04 - Bake for 15 to 18 minutes until the fish flakes easily with a fork and is opaque at the center.
05 - While the fish bakes, combine cherry tomatoes, red onion, extra-virgin olive oil, balsamic vinegar, garlic, sea salt, black pepper, and basil in a medium bowl, gently tossing to mix.
06 - Spoon the relish over the baked halibut fillets and serve immediately.

# Cooking Tips:

01 -
  • The fish stays incredibly moist in the oven while the relish adds bursts of bright, tangy flavor in every bite.
  • It looks impressive enough for guests but comes together in less than 35 minutes on a weeknight.
  • The tomato and basil topping is so good you'll want to spoon extra onto everything else on the plate.
02 -
  • Don't skip patting the fish dry, I learned this after my first batch steamed instead of developing any color at all.
  • Make the relish while the fish bakes so the flavors have a few minutes to marry, but don't make it too far ahead or the basil will wilt and lose its brightness.
  • Check the thickest part of the fillet with a fork at 15 minutes because halibut can go from perfect to dry in just a couple of minutes.
03 -
  • Let the fish sit at room temperature for 10 minutes before baking so it cooks more evenly and stays tender.
  • Taste the relish before serving and adjust the salt or vinegar if needed, the tomatoes can vary in sweetness and the balance should feel just right.
  • Use a metal spatula to lift the fillets from the baking dish so they don't fall apart, they'll be delicate when they're perfectly cooked.

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