Halibut with Tomato Basil (Printable Version)
Tender fish fillets topped with fresh tomato-basil relish for a light, flavorful meal that's both impressive and simple to prepare.
# What You Need:
→ For the Halibut
01 - 4 (6 oz / 170 g) halibut fillets, skinless
02 - 2 tbsp olive oil
03 - 1 lemon, zested and juiced
04 - 1/2 tsp sea salt
05 - 1/4 tsp freshly ground black pepper
→ For the Tomato Basil Relish
06 - 2 cups (300 g) cherry tomatoes, quartered
07 - 1/4 cup (10 g) fresh basil leaves, thinly sliced
08 - 1 small shallot, finely diced
09 - 1 tbsp capers, drained (optional)
10 - 2 tbsp extra-virgin olive oil
11 - 1 tbsp balsamic vinegar
12 - 1/4 tsp sea salt
13 - 1/8 tsp freshly ground black pepper
# Directions:
01 - Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
02 - Pat the halibut fillets dry. Place them on the prepared baking sheet.
03 - Drizzle halibut with olive oil, lemon juice, and lemon zest. Season with salt and pepper.
04 - Bake for 15–18 minutes, or until the fish is opaque and flakes easily with a fork.
05 - Meanwhile, prepare the tomato basil relish: In a medium bowl, combine cherry tomatoes, basil, shallot, capers (if using), olive oil, balsamic vinegar, salt, and pepper. Toss gently to mix.
06 - Remove halibut from the oven and let rest for 2 minutes.
07 - Plate the halibut fillets and generously spoon the tomato basil relish over the top.
08 - Serve immediately with lemon wedges, if desired.
# Expert Tips:
01 -
- The relish can be made ahead while you pour yourself a glass of wine, making the actual cooking feel effortless when guests arrive.
- Something magical happens when the warm halibut meets the cool tomato relish - the temperature contrast brings out flavors you might miss otherwise.
02 -
- Overcooked halibut turns dry and tough within minutes - I once ruined an entire dinner party by getting distracted with a phone call during cooking.
- The relish actually tastes better when made about 30 minutes ahead, giving those tomatoes time to release their juices and meld with the other flavors.
03 -
- The fish is done when it reaches 137°F (58°C) - I invested in an instant-read thermometer after years of guesswork and inconsistent results.
- Save the herb stems and fish trimmings in a freezer bag to make a quick seafood stock later - this changed my seafood cooking forever when a chef friend showed me how much flavor I was throwing away.