Baked Halibut Tomato Basil

My neighbor Maria brought over this relish during a summer potluck, and I ended up eating it straight from the bowl with a spoon before she could even explain the fish part. She laughed and promised the combination would change how I thought about baked seafood forever.

Last July I made this for my inlaws who swear they dont like fish. The scent of garlic and balsamic filled the kitchen while the halibut baked, and my fatherinlaw actually went back for seconds. Sometimes the simplest dishes convince the biggest skeptics.

Ingredients

• Halibut fillets: This firm white fish holds up beautifully to baking and has a sweetness that pairs perfectly with acidic toppings
• Olive oil: Use regular olive oil for the fish marinade but splurge on extra virgin for the relish where the flavor really shines
• Lemon: Both the zest and juice are essential here for brightness that balances the richness of the fish
• Cherry tomatoes: These sweet little tomatoes burst in the relish creating their own juices as they sit
• Fresh basil: Dont even think about using dried basil here the fresh leaves make this dish sing
• Red onion: Finely diced adds a sharp crunch and beautiful color contrast to the soft tomatoes
• Balsamic vinegar: Just a tablespoon adds depth and a subtle sweetness that ties everything together
• Garlic: One minced clove is enough to add a savory backbone without overpowering the delicate fish

Instructions

Get your oven ready:

Preheat to 400F and line a baking sheet with parchment paper for the easiest cleanup ever

Prep the fish:

Pat your halibut fillets completely dry and arrange them on the prepared baking sheet with plenty of space between each piece

Make the marinade:

Whisk together olive oil lemon zest lemon juice salt and pepper then brush generously over both sides of each fillet

Bake to perfection:

Cook for 15 to 20 minutes until the fish is completely opaque and flakes easily when you test it with a fork

Build the relish:

While the fish bakes toss together cherry tomatoes red onion basil extra virgin olive oil balsamic garlic salt and pepper in a medium bowl

Let it rest:

Set the relish aside at room temperature for 10 minutes so the flavors can marry and the tomatoes release their juices

Plate it up:

Transfer each halibut fillet to a plate and spoon that gorgeous tomato relish over the top letting some spill onto the plate

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This recipe became my go to for dinner parties after I served it on a Tuesday night just because I had tomatoes that needed using. Something about putting food on a proper plate instead of eating from the baking sheet makes everything feel special.

Choosing the Best Fish

Look for halibut that looks translucent rather than opaque and has a clean smell reminiscent of the ocean not fishy at all. The flesh should bounce back when you press it gently and avoid any pieces that look brownish or dry around the edges. Wild caught halibut has better flavor and texture but farm raised works perfectly fine if thats whats available.

Making It Your Own

Sometimes I swap in chopped fresh parsley instead of basil when my herb garden is running low. A pinch of red pepper flakes in the relish adds a gentle warmth that echoes beautifully with the sweet cherry tomatoes. During winter when cherry tomatoes are sad and mealy Ive even used diced drained canned tomatoes with surprising success.

Side Dishes That Complete the Meal

Light sides work best here since the fish itself feels so fresh and clean. I love serving this with roasted new potatoes or crusty bread to soak up any extra relish juices. A simple green salad with an equally bright dressing mirrors the flavors without competing.

• Steamed asparagus with just a squeeze of lemon feels right at home
• Roasted broccolini with garlic brings another green element to the plate
• A crisp white wine like Sauvignon Blanc or Pinot Grigio ties everything together

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Theres something deeply satisfying about a recipe that looks impressive but comes together with such ease. Now I make this whenever I want dinner to feel like a little celebration even on an ordinary Tuesday.

Recipe Q&A

→ What is the best way to bake halibut fillets?

Preheat the oven to 400°F (200°C) and bake the fillets on a lined baking sheet for 15-20 minutes until the fish is opaque and flakes easily with a fork.

→ How do I prepare the tomato and basil topping?

Combine quartered cherry tomatoes, diced red onion, chopped basil, minced garlic, balsamic vinegar, olive oil, salt, and pepper. Toss gently and let the flavors meld for 10 minutes at room temperature.

→ Can I use other fish instead of halibut?

Yes, cod or sea bass are great substitutes that also bake well and pair nicely with the tomato and basil relish.

→ How can I add extra flavor to the halibut before baking?

Sprinkle a pinch of chili flakes over the fillets for a subtle spicy kick before baking.

→ What side dishes complement this halibut and tomato basil combination?

Steamed asparagus, roasted new potatoes, or a crisp white wine like Sauvignon Blanc are excellent pairings to enhance this dish.