Baked Halibut Tomato Basil (Print Version)

Flaky halibut baked to perfection topped with fresh tomato and basil relish for a bright dish.

# What You Need:

→ Fish

01 - 4 halibut fillets (about 6 oz each), skinless
02 - 2 tablespoons olive oil
03 - 1 lemon, zested and juiced
04 - 1/2 teaspoon sea salt
05 - 1/4 teaspoon freshly ground black pepper

→ Tomato and Basil Relish

06 - 2 cups cherry tomatoes, quartered
07 - 1/4 cup red onion, finely diced
08 - 1/4 cup fresh basil leaves, chopped
09 - 2 tablespoons extra-virgin olive oil
10 - 1 tablespoon balsamic vinegar
11 - 1 garlic clove, minced
12 - 1/4 teaspoon sea salt
13 - 1/8 teaspoon freshly ground black pepper

# How-To:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Pat the halibut fillets dry and place them on the prepared baking sheet.
03 - In a small bowl, mix 2 tablespoons olive oil with lemon zest, lemon juice, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper. Brush this mixture over both sides of the halibut fillets.
04 - Bake the halibut for 15-20 minutes, or until the fish is opaque and flakes easily with a fork; thicker fillets may require extra time.
05 - In a medium bowl, combine cherry tomatoes, red onion, basil, extra-virgin olive oil, balsamic vinegar, minced garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Toss gently to combine. Let sit at room temperature for 10 minutes to allow flavors to meld.
06 - Remove the halibut from the oven. Transfer fillets to serving plates and spoon tomato and basil relish generously over the top. Serve immediately, garnished with extra fresh basil and lemon wedges if desired.

# Expert Advice:

01 -
  • The way the bright acidic relish cuts through the rich halibut is pure magic
  • Everything comes together in under 40 minutes with almost zero cleanup
  • It looks restaurant fancy but uses ingredients you probably already have
02 -
  • Halibut can dry out if overbaked so check it a few minutes early and remove as soon as it flakes
  • The relish needs those 10 minutes of resting time to develop its full flavor profile
  • Room temperature fish cooks more evenly than cold fish straight from the fridge
03 -
  • Make the relish up to two hours ahead and let it sit at room temperature for even deeper flavor
  • If your halibut fillets vary in thickness put the thinner ones on a separate sheet or remove them first
  • Warm the serving plates in the oven for a few minutes to keep the fish hot longer

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