Baked Halibut Tomato Basil

I bought halibut on a whim one Thursday evening, drawn to its clean white flesh at the counter. At home, I realized I had nothing planned, just ripe tomatoes on the sill and basil threatening to bolt. Twenty minutes later, I had dinner that tasted like I'd been planning it all week.

The first time I served this, my sister scraped every last tomato seed off her plate with a piece of bread. She never does that. I knew then it was a keeper, something I could make without overthinking and still feel proud putting it in front of people.

Ingredients

• Halibut fillets: Look for thick, firm pieces with no browning at the edges, they bake evenly and stay moist.
• Olive oil: Use it twice, once for the fish and again in the relish, it ties everything together.
• Lemon zest and juice: Zest first before you juice, and use a light hand so it brightens without souring.
• Sea salt and black pepper: Season the fish just before it goes in the oven so the salt doesn't pull out moisture.
• Cherry tomatoes: Ripe ones are sweet and juicy, if they smell like nothing, they'll taste like nothing.
• Fresh basil: Tear it or chop it last minute, it bruises fast and loses that green perfume.
• Extra-virgin olive oil: This is where you use the good bottle, the relish is raw and the flavor shows.
• Shallot: Dice it fine so it melts into the relish without any sharp bite.
• Garlic clove: One is enough, minced small so it distributes without overpowering the tomatoes.
• Red wine vinegar: Just a tablespoon cuts through the oil and makes the whole thing sing.

Instructions

Prep the oven and pan:

Heat your oven to 400°F and line a baking sheet with parchment if you have it. If not, a thin coat of oil works just fine.

Ready the fish:

Pat each fillet completely dry with a paper towel, any moisture will steam it instead of letting it bake. Lay them out with a little space between so heat circulates.

Season and dress:

Drizzle olive oil over each piece, then squeeze lemon juice and scatter the zest on top. Sprinkle with salt and pepper, don't be shy.

Bake until just done:

Slide the pan into the oven and set a timer for 12 minutes. Check with a fork, the fish should flake easily and look opaque all the way through.

Make the relish:

While the fish bakes, toss quartered tomatoes, basil, olive oil, shallot, garlic, and vinegar in a bowl. Season with salt and pepper, then taste and adjust.

Plate and top:

Lift each fillet onto a plate and spoon the relish over generously. Serve right away while the fish is warm and the relish is cool.

Save

I once made this for a friend who claimed she didn't like fish. She finished her portion, then asked if there was more. Sometimes the simplest meals are the ones that change minds.

What to Serve Alongside

I usually roast asparagus or green beans in the same oven while the fish bakes. A scoop of quinoa or a handful of arugula on the side keeps it light and lets the relish be the star.

Making It Your Own

If you can't find halibut, cod or sea bass work beautifully here. Swap the basil for parsley or cilantro if that's what you have, and a pinch of red pepper flakes in the relish adds a nice kick without turning up the heat too much.

Storing and Reheating

Leftover fish keeps in the fridge for a day, though it's best eaten fresh. The relish holds up for two days and actually gets better as it sits.

• Reheat fish gently in a low oven, not the microwave.
• Serve cold relish over warm fish for contrast.
• Use extra relish on toast or stirred into pasta the next day.

Save

This is the kind of dinner that feels special without demanding much from you. It's proof that good ingredients and a little attention are all you really need.

Recipe FAQs

→ How can I tell when the halibut is fully cooked?

The halibut is done when it turns opaque and flakes easily with a fork, typically after 12-15 minutes in the oven at 400°F (200°C).

→ Can I substitute fresh basil in the relish?

Yes, flat-leaf parsley can be used as an alternative for a slightly different but fresh herbal flavor.

→ What sides complement this halibut dish well?

Roasted asparagus, quinoa, or a crisp green salad pair nicely, balancing the lightness and freshness of the halibut and relish.

→ Is there a recommended wine to serve with this meal?

Sauvignon Blanc or Pinot Grigio wines complement the flavors, enhancing the bright and delicate qualities of the dish.

→ Can I add heat to the relish?

A pinch of crushed red pepper flakes can be added to the relish to introduce a subtle spicy kick without overpowering the fresh ingredients.