Baked Halibut with Tomatoes (Printable)

Tender halibut fillets paired with cherry tomatoes and aromatic herbs baked to perfection.

# What You'll Need:

→ Fish & Marinade

01 - 4 skinless, boneless halibut fillets, approximately 6 oz each
02 - 2 tablespoons extra-virgin olive oil
03 - 1 lemon, zested and juiced
04 - 2 garlic cloves, minced
05 - 1 teaspoon sea salt
06 - ½ teaspoon freshly ground black pepper

→ Vegetables

07 - 2 cups cherry tomatoes, halved
08 - 1 small red onion, thinly sliced
09 - 2 tablespoons fresh basil leaves, torn
10 - 1 tablespoon fresh parsley, chopped

→ Optional Garnish

11 - Lemon wedges

# How To Make It:

01 - Preheat oven to 400°F. Lightly grease a large baking dish or line it with parchment paper.
02 - In a small bowl, whisk together olive oil, lemon zest, lemon juice, minced garlic, sea salt, and black pepper.
03 - Place halibut fillets in the prepared baking dish. Brush both sides of each fillet with the lemon-olive oil mixture.
04 - Evenly scatter cherry tomatoes and sliced red onion around and over the fish. Sprinkle with torn basil and chopped parsley.
05 - Bake for 15 to 20 minutes, or until halibut flakes easily with a fork and tomatoes soften and burst.
06 - Remove from oven and garnish with additional basil leaves and lemon wedges before serving.

# Tips from dashanddishes:

01 -
  • The way the cherry tomatoes burst open in the oven feels like a small, delicious secret shared with a friend
  • The combination of lemon and fresh herbs quickly became a favorite flavor pairing in my kitchen
02 -
  • Don't overbake the halibut; it dries out fast so keep a close eye at the 15-minute mark
  • Letting the tomatoes burst naturally adds a juicy sweetness that elevates the whole dish
03 -
  • Pat the fish dry before applying the marinade so it absorbs better
  • Baking at high heat allows the tomatoes to soften quickly without overcooking the fish

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