Baked Halibut with Tomato and Basil Relish (Printable)

Tender baked halibut topped with fresh tomato and basil relish

# What You'll Need:

→ Fish

01 - 4 halibut fillets (about 6 oz each), skinless
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 cherry tomatoes, quartered
07 - 1/4 cup red onion, finely diced
08 - 1/4 cup fresh basil leaves, chopped
09 - 2 tablespoons extra-virgin olive oil
10 - 1 tablespoon balsamic vinegar
11 - 1 garlic clove, minced
12 - 1/4 teaspoon sea salt
13 - 1/8 teaspoon freshly ground black pepper

# Directions:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Pat the halibut fillets dry with paper towels and place them on the prepared baking sheet.
03 - In a small bowl, whisk together 2 tablespoons olive oil, lemon zest, lemon juice, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper. Brush this mixture evenly over both sides of the halibut fillets.
04 - Bake the halibut for 15–20 minutes, or until the fish is opaque throughout and flakes easily with a fork. Thicker fillets may require additional cooking time.
05 - While the fish bakes, combine cherry tomatoes, red onion, chopped basil, extra-virgin olive oil, balsamic vinegar, minced garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl. Toss gently to combine and let sit at room temperature for 10 minutes to allow flavors to meld.
06 - Remove the halibut from the oven. Transfer fillets to serving plates and spoon tomato and basil relish generously over the top. Serve immediately, garnished with additional fresh basil and lemon wedges if desired.

# Expert Tips:

01 -
  • The relish can be made ahead, giving flavors time to become friends while you handle everything else
  • This fish manages to feel fancy enough for dinner guests but comes together in under forty minutes
02 -
  • Dry your fish thoroughly before seasoning, as excess moisture creates steam and prevents proper browning
  • The relish truly does need that ten minute rest to transform from separate ingredients into something cohesive
03 -
  • A pinch of red pepper flakes in the relish adds a subtle warmth that keeps people coming back for another bite
  • Let your fish rest for two minutes after baking so the juices redistribute evenly throughout each fillet

Return