Baked Halibut Tomato Basil (Printable Version)
Oven-baked halibut fillets topped with a vibrant tomato-basil relish, perfect for elegant meals.
# What You'll Need:
→ Fish
01 - 4 halibut fillets, skinless, approximately 6 ounces each
02 - 2 tablespoons olive oil
03 - 1 lemon, thinly sliced
04 - Salt and freshly ground black pepper, to taste
→ Tomato-Basil Relish
05 - 2 cups cherry tomatoes, quartered
06 - 1/4 cup fresh basil leaves, finely chopped
07 - 2 tablespoons red onion, finely diced
08 - 1 tablespoon capers, drained and chopped
09 - 2 tablespoons extra-virgin olive oil
10 - 1 tablespoon balsamic vinegar
11 - 1 small garlic clove, minced
12 - Salt and black pepper, to taste
# Directions:
01 - Set oven to 400°F and line a baking sheet with parchment paper.
02 - Pat halibut fillets dry, place on baking sheet, drizzle with olive oil, season with salt and pepper, then arrange lemon slices atop each fillet.
03 - Bake fillets in preheated oven for 15 to 18 minutes until opaque and flaky.
04 - Combine cherry tomatoes, basil, red onion, capers, olive oil, balsamic vinegar, garlic, salt, and pepper in a bowl and toss gently.
05 - Transfer halibut to plates and spoon tomato-basil relish over each fillet. Serve immediately, garnished with extra basil if desired.
# Expert Tips:
01 -
- It tastes elegant but comes together in under 40 minutes, even on a weeknight.
- The relish is bright and punchy, cutting through the richness of the fish without overpowering it.
- You can prep the topping ahead and just bake the fillets when hunger strikes.
02 -
- Don't skip drying the fish, moisture on the surface makes it steam instead of getting that light golden edge.
- Let the relish sit for a few minutes after mixing so the flavors can meld, but don't make it hours ahead or the basil will darken.
03 -
- Use parchment paper instead of foil so the lemon doesn't react and turn metallic.
- Taste your relish before serving and adjust the vinegar or salt, tomatoes vary in sweetness and you want balance.