Baked Halibut with Tomato (Print View)

Tender halibut fillets topped with a fresh tomato and basil relish for a vibrant flavor combination.

# What You Need:

→ Fish

01 - 4 halibut fillets, skinless, 6 oz (170 g) each
02 - 2 tablespoons olive oil
03 - 1 lemon, zested and juiced
04 - 1/2 teaspoon sea salt
05 - 1/4 teaspoon freshly ground black pepper

→ Tomato and Basil Relish

06 - 2 cups ripe cherry tomatoes, quartered (300 g)
07 - 1/4 cup fresh basil leaves, finely chopped (10 g)
08 - 2 tablespoons extra-virgin olive oil
09 - 1 small shallot, finely diced
10 - 1 garlic clove, minced
11 - 1 tablespoon red wine vinegar
12 - Salt and black pepper, to taste

# How to Make It:

01 - Set the oven to 400°F. Line a baking sheet with parchment paper or lightly oil it.
02 - Pat fillets dry and arrange them evenly on the prepared baking sheet.
03 - Drizzle fillets with olive oil, lemon juice, and lemon zest. Sprinkle sea salt and freshly ground black pepper evenly.
04 - Place in the oven and bake for 12 to 15 minutes until the fish is opaque and flakes easily with a fork.
05 - Combine cherry tomatoes, chopped basil, olive oil, diced shallot, minced garlic, and red wine vinegar in a medium bowl. Season with salt and pepper and toss gently.
06 - Plate the baked halibut fillets and generously spoon the fresh tomato and basil relish over each portion. Serve immediately.

# Expert Tips:

01 -
  • The fish stays impossibly tender while the relish gives you that bright, fresh punch that makes everything taste alive.
  • It comes together in less time than it takes to set a proper table, yet tastes like you spent hours in the kitchen.
  • There's something deeply satisfying about a meal that's actually good for you and tastes like an indulgence at the same time.
02 -
  • The fish continues cooking slightly after you remove it from the oven, so pulling it out when it looks almost ready is the difference between tender and ruined.
  • Don't chop the basil until the last second—bruised basil turns bitter and grey, and that changes everything about the relish.
  • Room-temperature relish on warm fish is the exact moment when this dish becomes transcendent; timing matters more than you'd think.
03 -
  • Invest in a decent instant-read thermometer—fish cooked to exactly 145°F is the moment where it transitions from raw to overcooked with almost no in-between.
  • If your halibut fillets are particularly thick, cover the baking sheet loosely with foil for the first half of cooking, then uncover to finish and gently develop color.

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