Baked Halibut Tomato Basil (Printable)

Halibut fillets baked to perfection, topped with fresh tomato and basil relish for a vibrant meal.

# Ingredient List:

→ Fish

01 - 4 halibut fillets, skinless, 6 oz each
02 - 2 tbsp olive oil
03 - 1 lemon, zest and juice
04 - 1/2 tsp sea salt
05 - 1/4 tsp freshly ground black pepper

→ Tomato and Basil Relish

06 - 2 cups ripe cherry tomatoes, quartered
07 - 1/4 cup fresh basil leaves, finely chopped
08 - 2 tbsp extra-virgin olive oil
09 - 1 small shallot, finely diced
10 - 1 garlic clove, minced
11 - 1 tbsp red wine vinegar
12 - Salt and black pepper, to taste

# Steps:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly oil it.
02 - Pat the halibut fillets dry with paper towels and place them evenly on the prepared baking sheet.
03 - Drizzle the fillets with olive oil, lemon zest, and lemon juice. Season with sea salt and freshly ground black pepper.
04 - Bake the fillets for 12 to 15 minutes, or until the fish becomes opaque and flakes easily with a fork.
05 - While the halibut bakes, combine cherry tomatoes, chopped basil, extra-virgin olive oil, diced shallot, minced garlic, and red wine vinegar in a medium bowl. Season with salt and pepper and toss gently to combine.
06 - Plate the baked halibut fillets and spoon the fresh tomato and basil relish generously over each portion. Serve immediately.

# Expert Advice:

01 -
  • The fish stays tender and flaky without any fussing or flipping.
  • That fresh relish does all the work, bright and punchy enough to wake up mild fish.
  • Cleanup is almost nonexistent, just one sheet pan and a bowl.
02 -
  • Drying the fish well is the difference between a golden edge and a soggy one.
  • Don't overbake, halibut turns rubbery fast, pull it the second it flakes.
  • Let the relish sit for five minutes before serving so the flavors can marry.
03 -
  • Zest the lemon directly over the fish so the oils land where they belong.
  • Taste the relish before serving, a pinch more salt or vinegar can transform it.
  • If your tomatoes aren't sweet, add a tiny pinch of sugar to the relish.

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