Baked Halibut Tomato Basil (Printable)

Tender halibut fillets baked and topped with fresh tomato basil relish for a light, flavorful dish.

# What You'll Need:

→ Fish

01 - 4 skinless halibut fillets (6 oz each)
02 - 2 tablespoons olive oil
03 - 1 lemon, thinly sliced
04 - 1/2 teaspoon kosher salt
05 - 1/4 teaspoon freshly ground black pepper

→ Tomato Basil Relish

06 - 2 cups cherry tomatoes, quartered
07 - 1/3 cup fresh basil leaves, chopped
08 - 2 tablespoons red onion, finely diced
09 - 1 tablespoon capers, drained
10 - 2 tablespoons extra-virgin olive oil
11 - 1 tablespoon balsamic vinegar
12 - 1/4 teaspoon salt
13 - 1/4 teaspoon freshly ground black pepper

# How To Make It:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat halibut fillets dry and place on the lined baking sheet. Brush both sides with olive oil, then season evenly with kosher salt and black pepper. Top each fillet with two lemon slices.
03 - Bake the halibut for 12 to 15 minutes, until the flesh is opaque and flakes easily with a fork.
04 - In a medium bowl, gently combine cherry tomatoes, chopped basil, diced red onion, drained capers, extra-virgin olive oil, balsamic vinegar, salt, and freshly ground black pepper.
05 - Remove the halibut from the oven and discard the lemon slices. Plate the fillets and spoon the tomato basil relish generously on top. Serve immediately.

# Tips from dashanddishes:

01 -
  • The fish cooks in fifteen minutes flat, so weeknight dinner doesn't mean hours at the stove.
  • That bright tomato relish tastes like summer concentrated into a spoon, even when tomatoes aren't peak season.
  • It's the kind of meal that feels fancy enough for guests but honest enough for just yourself.
02 -
  • Overcooked halibut becomes dry and disappointing—trust that it will continue cooking slightly after you remove it from the oven, so pull it out when it still looks just barely opaque.
  • The relish is best made fresh but can sit at room temperature for up to an hour if you're juggling multiple dishes; just don't refrigerate it or the flavors mute themselves.
03 -
  • If you love heat, a pinch of crushed red pepper flakes in the relish adds a welcome edge without being aggressive.
  • Halibut is perfect here, but cod, haddock, or sea bass all work beautifully if that's what your fishmonger recommends or your budget suggests.

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