Baked Halibut Tomato Basil (Printable)

Tender halibut baked and topped with a fresh tomato and basil relish for a flavorful Mediterranean meal.

# What You'll Need:

→ Fish

01 - 4 skinless halibut fillets (6 ounces each)
02 - 2 tablespoons olive oil
03 - ½ teaspoon sea salt
04 - ¼ teaspoon black pepper
05 - 1 lemon, thinly sliced

→ Tomato and Basil Relish

06 - 2 cups cherry tomatoes, quartered
07 - ¼ cup fresh basil leaves, chopped
08 - 2 tablespoons red onion, finely diced
09 - 1 garlic clove, minced
10 - 1 tablespoon capers, drained
11 - 2 tablespoons extra virgin olive oil
12 - 1 tablespoon balsamic vinegar
13 - ¼ teaspoon sea salt
14 - ⅛ teaspoon black pepper

# How to Make It:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Pat halibut fillets dry with paper towels, brush both sides with olive oil, then season evenly with sea salt and black pepper.
03 - Place the fillets on the prepared baking sheet and top each with thin lemon slices.
04 - Bake for 15 to 18 minutes until the fish is opaque throughout and flakes easily with a fork.
05 - In a medium mixing bowl, gently combine quartered cherry tomatoes, chopped basil, diced red onion, minced garlic, drained capers, olive oil, balsamic vinegar, sea salt, and black pepper.
06 - Transfer baked halibut fillets to serving plates and spoon the tomato and basil relish generously over the top. Garnish with extra basil if desired and serve immediately.

# Expert Advice:

01 -
  • Dinner comes together in about thirty five minutes, which means you can go from craving seafood to eating it before you've even finished your first glass of wine.
  • The fish turns out impossibly tender and flaky every single time, because baking is honestly more forgiving than pan searing if you're cooking for people you want to impress.
  • That relish is the secret weapon—it tastes complicated but it's basically just chopped tomatoes and basil that you throw together while the fish cooks.
02 -
  • The difference between moist, flaky halibut and dry, disappointing halibut is often just two minutes, so set a timer and actually use it instead of guesstimating.
  • Make the relish while the fish cooks, not before, so the tomatoes stay fresh and the basil doesn't start turning black in a bowl.
03 -
  • If you can't find halibut or it's too expensive, cod, sea bass, or haddock work beautifully—just make sure whatever white fish you choose is roughly the same thickness so it cooks evenly.
  • A tablespoon of diced avocado stirred into the relish at the last second adds this creamy richness that takes it from good to absolutely unforgettable.

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