Baked Halibut Tomato Basil

I picked up halibut on a whim one Thursday after work, drawn in by how clean and mild it looked at the counter. That night, I baked it simply with lemon and built a quick tomato relish while it cooked. The brightness of the basil against the tender fish surprised me in the best way, and I've never looked back.

I made this for my sister the first time she visited my new place. She's picky about fish, but she scraped her plate clean and asked for the recipe before she left. That felt like a quiet victory I hadn't expected.

Ingredients

• Halibut fillets: Look for firm, translucent flesh with no fishy smell. Pat them very dry so they sear lightly in the oven instead of steaming.
• Olive oil: Use a neutral one for drizzling the fish and save the good extra-virgin for the relish where you'll actually taste it.
• Lemon slices: They keep the fish moist and add a gentle acidity that doesn't compete with the relish.
• Cherry tomatoes: Quartering them releases just enough juice to make the relish glossy without turning it soupy.
• Fresh basil: Chop it right before mixing so it stays green and fragrant, not bruised and bitter.
• Red onion: A small dice gives you sharpness in little bursts instead of overwhelming bites.
• Capers: Chop them so their briny punch spreads evenly through every spoonful of relish.
• Balsamic vinegar: Just a tablespoon balances the sweetness of the tomatoes and rounds out the acidity.
• Garlic: One small clove minced fine disappears into the relish but leaves a warm, savory backbone.

Instructions

Prep the oven and sheet:

Preheat to 400 degrees F and line your baking sheet with parchment so the fish doesn't stick. This also makes cleanup almost instant.

Season the halibut:

Pat the fillets completely dry, drizzle with olive oil, and season both sides with salt and pepper. Lay lemon slices on top of each piece.

Bake until flaky:

Slide the sheet into the oven and bake for 15 to 18 minutes. The fish is done when it turns opaque and flakes easily when you nudge it with a fork.

Build the relish:

While the fish bakes, toss together the tomatoes, basil, onion, capers, olive oil, vinegar, and garlic in a bowl. Season with salt and pepper and taste it, you want brightness and balance.

Plate and top:

Transfer the baked fillets to plates and spoon the relish generously over each one. Serve right away while everything is warm and vibrant.

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One summer evening, I served this on the back porch with chilled white wine and crusty bread. The relish dripped onto the plate, and we mopped it up with the bread between bites of fish. It turned a simple dinner into something that felt like a small celebration.

Choosing Your Fish

Halibut has a firm texture and mild flavor that takes well to bold toppings, but cod or sea bass work beautifully too. I've even used thick tilapia fillets when the budget was tight, and the relish carried the dish just fine. Just match your baking time to the thickness of the fillet.

Make It Your Own

If you have 30 extra minutes, marinate the fish in olive oil, lemon juice, and a pinch of dried oregano before baking. It deepens the flavor and makes the fish even more tender. I skip this most nights, but when I remember, it's worth it.

Serving and Pairing

This pairs beautifully with roasted asparagus, a simple arugula salad, or even just steamed rice to soak up the relish. A crisp Sauvignon Blanc or Pinot Grigio cuts through the richness and echoes the brightness of the tomatoes.

• Serve it warm, straight from the oven for the best texture.
• Garnish with extra basil leaves if you want it to look a little fancier.
• Leftovers keep for a day, but the fish is best fresh and the relish loses its snap after sitting.

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This is the kind of recipe that makes you look like you tried harder than you did. It's simple, honest, and always feels like a treat.

Questions & Answers

→ How do I know when the halibut is perfectly cooked?

Check for opaque flesh that flakes easily with a fork. Baking around 15-18 minutes at 400°F usually yields tender results.

→ Can I prepare the tomato-basil relish in advance?

Yes, the relish can be made a few hours ahead to allow flavors to meld, but fresh preparation ensures the brightest taste.

→ What are good substitutes for halibut in this dish?

Firm white fish like cod or sea bass work well when oven-baked with similar seasoning.

→ How can I enhance the flavor of the halibut before baking?

Marinate the fillets in olive oil, lemon juice, and herbs for 30 minutes to infuse additional flavor and moisture.

→ What side dishes pair well with this tomato-basil fillet?

Light sides such as steamed vegetables, quinoa, or a crisp green salad complement the fresh flavors nicely.