Baked Halibut with Tomato Basil (Print View)
Tender baked halibut with fresh tomato and basil relish. A light, flavorful Mediterranean dish perfect for weeknight dinners.
# Ingredient List:
→ Fish
01 - 4 halibut fillets, skinless, 6 ounces each
02 - 2 tablespoons olive oil
03 - 1 teaspoon sea salt
04 - ½ teaspoon freshly ground black pepper
05 - 1 lemon, sliced
→ Tomato and Basil Relish
06 - 2 cups cherry tomatoes, quartered
07 - ¼ 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 - ½ teaspoon sea salt
13 - ¼ teaspoon freshly ground black pepper
# How to Make:
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 one lemon slice.
04 - Bake for 15 to 18 minutes until fish flakes easily with a fork and the center is opaque.
05 - While 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 blend.
06 - Remove halibut from oven. Transfer each fillet to a plate and spoon tomato and basil relish generously over the top.
07 - Serve immediately, garnished with additional fresh basil if desired.
# Expert Advice:
01 -
- The fish cooks perfectly every time with this method, giving you restaurant-quality results without any fussy techniques.
- You can prepare the vibrant relish while the fish bakes, meaning youll have dinner on the table in under 40 minutes.
02 -
- The biggest mistake most people make is overcooking halibut, which turns this delicate fish tough and dry.
- Adding the relish immediately after plating allows the warm fish to slightly cook the garlic and release the basils essential oils, creating an incredible aroma.
03 -
- Instead of chopping basil with a knife, try stacking and rolling the leaves then snipping them with kitchen scissors to prevent bruising and darkening.
- When the halibut is just about done, run your finger gently across the surface of a fillet, it should flake slightly but still hold together, indicating perfect doneness.