Baked Halibut Tomato Basil (Printable Version)

Flaky halibut fillets baked and topped with fresh tomato and basil relish for a bright, light meal.

# What You'll Need:

→ Fish

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

→ Tomato Basil Relish

06 - 2 cups cherry tomatoes, quartered
07 - 1/3 cup fresh basil leaves, chopped
08 - 2 tablespoons red onion, finely diced
09 - 1 tablespoon capers, drained
10 - 2 tablespoons extra-virgin olive oil
11 - 1 tablespoon balsamic vinegar
12 - 1/4 teaspoon salt
13 - 1/4 teaspoon freshly ground black pepper

# Method:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Pat halibut fillets dry and arrange on the baking sheet. Brush both sides with olive oil, then season with salt and black pepper. Top each fillet with lemon slices.
03 - Bake fillets for 12 to 15 minutes until fish is opaque and flakes easily with a fork.
04 - Combine cherry tomatoes, basil, red onion, capers, olive oil, balsamic vinegar, salt, and pepper in a bowl. Toss gently to combine.
05 - Remove halibut from oven, discard lemon slices, plate the fillets, and spoon the tomato basil relish over the top. Serve immediately.

# Chef's Tips:

01 -
  • The halibut cooks in under 20 minutes, so you can have dinner on the table faster than you'd think possible.
  • That tomato basil relish tastes like summer in a bowl—bright, fresh, and it makes the simplest fish taste like something special.
  • It's naturally gluten-free and low-carb, so no guilt, just delicious.
02 -
  • Overcooked halibut becomes dry and disappointed—watch for that moment when it just turns opaque and stop right there.
  • Toss the basil into the relish just before serving; if you add it too early, it wilts and turns an unappetizing brown.
  • Pat your fish dry before cooking; any moisture on the surface keeps it from browning and cooking evenly.
03 -
  • If you can't find fresh basil, a handful of fresh parsley mixed with a pinch of dried basil works in a pinch, though the fresh herb really does make the dish sing.
  • Buy your halibut on the day you plan to cook it, and ask the fishmonger to feel it—good fish should be firm and smell like the ocean, not fishy.

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