Baked Halibut Tomato Basil (Printable Version)

Tender halibut combines with fresh tomato and basil relish for a light, healthy Mediterranean meal.

# What You'll Need:

→ Fish

01 - 4 skinless halibut fillets, each 6 ounces
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon freshly ground black pepper
05 - 1 lemon, sliced

→ Tomato and Basil Relish

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

# Directions:

01 - Preheat the oven to 400°F and lightly grease a baking dish with olive oil or line it with parchment paper.
02 - Pat halibut fillets dry with paper towels, brush both sides with olive oil, then season evenly with kosher salt and freshly ground black pepper.
03 - Place halibut fillets in the prepared baking dish and arrange lemon slices on top and around the fillets.
04 - Bake for 15 to 18 minutes until the fish is opaque and flakes easily with a fork.
05 - In a medium bowl, combine quartered cherry tomatoes, diced red onion, extra-virgin olive oil, balsamic vinegar, minced garlic, sea salt, black pepper, and chopped basil. Gently toss to combine.
06 - Spoon the tomato and basil relish over the baked halibut fillets and serve immediately.

# Expert Tips:

01 -
  • The fish stays impossibly tender and flakes apart with just a fork, no dry or overcooked moments if you watch the clock closely.
  • Fresh basil and cherry tomatoes create a bright topping that feels restaurant-worthy but takes almost no time to throw together.
  • It's naturally gluten-free and low in carbs, so you can serve it to guests with different dietary needs without making a fuss.
02 -
  • Don't walk away from your oven—the difference between perfectly cooked and dry halibut is sometimes just two minutes, and you'll catch it by looking, not by the clock alone.
  • Make your relish close to serving time so the basil stays bright green and doesn't oxidize into a dull muddy color, which happens faster than you'd think.
03 -
  • Pat your fish completely dry before oiling—moisture is the enemy of a nicely finished exterior, even though the fish itself will steam and stay moist inside.
  • Buy your basil the day you plan to cook if you can, because pre-chopped basil from a container loses its brightness and fresh flavor within hours.

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