Baked Halibut with Tomato Basil (Printable)
Tender baked halibut with zesty fresh tomato and basil relish. A simple, elegant Mediterranean main course ready in 35 minutes.
# What You'll Need:
→ Fish
01 - 4 halibut fillets, skinless, 6 ounces each
02 - 2 tablespoons olive oil
03 - 1 teaspoon sea salt
04 - 1/2 teaspoon freshly ground black pepper
05 - 1 lemon, sliced
→ Tomato and Basil Relish
06 - 2 cups cherry tomatoes, quartered
07 - 1/4 cup fresh basil leaves, finely chopped
08 - 2 tablespoons red onion, finely diced
09 - 1 clove garlic, minced
10 - 2 tablespoons extra virgin olive oil
11 - 1 tablespoon balsamic vinegar
12 - 1/2 teaspoon sea salt
13 - 1/4 teaspoon freshly ground black pepper
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease with oil.
02 - Pat halibut fillets dry with paper towels. Brush both sides with olive oil and season evenly with salt and pepper.
03 - Place seasoned fillets on the prepared baking sheet. Top each fillet with a lemon slice.
04 - Bake for 15 to 18 minutes, or until the fish flakes easily with a fork and is opaque in the center.
05 - While the fish bakes, combine cherry tomatoes, basil, red onion, garlic, extra virgin olive oil, balsamic vinegar, salt, and pepper in a medium bowl. Toss gently to combine.
06 - Remove halibut from the oven. Place each fillet on a plate and spoon tomato and basil relish generously over the top. Serve immediately, garnished with additional basil if desired.
# Expert Hacks:
01 -
- The tomato basil relish does double duty as both sauce and side, saving you from having to prepare multiple components when youre short on time.
- Even fish-hesitant eaters tend to enjoy the mild, sweet flavor of halibut when prepared this way, its become my secret weapon for converting seafood skeptics.
02 -
- Overcooked halibut becomes disappointingly tough and dry, so err on the side of taking it out a minute early rather than a minute too late.
- Making the relish at least 15 minutes before serving allows the flavors to meld beautifully, a discovery I made by accident when a phone call interrupted my cooking flow.
03 -
- Let the halibut sit at room temperature for 15 minutes before cooking, which helps it bake more evenly and reduces the chances of the dreaded dry edges with undercooked center.
- When making the relish, add the balsamic vinegar last and taste before adding the full amount, as different brands vary significantly in sweetness and acidity.