Baked Halibut Tomato Basil (Printable Version)
Tender halibut fillets oven-baked, topped with fresh tomato and basil relish for a light flavorful dish.
# What You'll Need:
→ For the Halibut
01 - 4 (6-ounce) halibut fillets, skinless
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper
05 - 1 lemon, sliced
→ For the Tomato and Basil Relish
06 - 2 cups cherry tomatoes, quartered
07 - 1/4 cup red onion, finely diced
08 - 2 tablespoons capers, drained
09 - 1/2 cup fresh basil leaves, thinly sliced
10 - 2 tablespoons extra-virgin olive oil
11 - 1 tablespoon balsamic vinegar
12 - 1/4 teaspoon sea salt
13 - 1/4 teaspoon freshly ground black pepper
# Step-by-Step:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly oil a baking dish.
02 - Pat the halibut fillets dry with paper towels. Drizzle with olive oil and season with salt and pepper on both sides.
03 - Arrange the fillets on the prepared baking sheet. Top each fillet with a lemon slice.
04 - Bake in the preheated oven for 15-18 minutes, or until the fish is opaque and flakes easily with a fork.
05 - While the halibut bakes, prepare the tomato and basil relish: In a medium bowl, combine the cherry tomatoes, red onion, capers, basil, olive oil, balsamic vinegar, salt, and pepper. Toss to mix well.
06 - Remove the halibut from the oven. Plate each fillet and generously spoon the tomato and basil relish over the top. Serve immediately.
# Expert Advice:
01 -
- The relish tastes like summer on a spoon, bright and tangy enough to make you forget how healthy this meal actually is
- Everything comes together in under 35 minutes, but your guests will think you spent all afternoon cooking
02 -
- Do not overcook the fish or it will dry out, and no amount of relish can fix that mistake
- Let the relish sit at room temperature while the fish bakes to let the flavors meld together
03 -
- Pat your halibut completely dry before seasoning or it will steam instead of bake
- Add a pinch of red pepper flakes to the relish if you like a little heat