Baked Halibut Tomato Basil (Printable Format)

Flaky baked halibut paired with a fresh, tangy tomato basil relish for a light, satisfying dinner option.

# What You Need:

→ Fish

01 - 4 halibut fillets, skinless, about 6 oz each
02 - 2 tablespoons olive oil
03 - 1 lemon, sliced thin
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 Steps:

01 - Set the oven to 400°F and line a baking sheet with parchment paper.
02 - Pat dry halibut fillets, place on the baking sheet, brush both sides with olive oil, season with salt and pepper, and top each with lemon slices.
03 - Cook fillets in the oven for 12 to 15 minutes until opaque and flaky.
04 - In a medium bowl, combine cherry tomatoes, basil, red onion, capers, olive oil, balsamic vinegar, salt, and pepper; toss gently to mix.
05 - Remove lemon slices from baked halibut, plate fillets, and spoon tomato basil relish on top. Serve immediately.

# Expert Suggestions:

01 -
  • The fish cooks in under 20 minutes, which means you're genuinely eating dinner before 7 PM on a weeknight.
  • Everything—the halibut, the relish, even the cleanup—feels elegant but requires almost no culinary fussing.
  • This dish impresses guests without making you spend hours prepping, which is how I've learned to entertain without burning out.
02 -
  • Halibut goes from perfectly cooked to dry and rubbery in about 90 seconds, so set a timer and check it early rather than guessing.
  • Make the relish while the fish cooks so the basil stays bright and the flavors don't muddy together from sitting too long.
  • If your tomatoes taste watery or mealy, it means they were picked too early or stored wrong; don't apologize for using good canned ones instead.
03 -
  • Buy halibut fillets of similar thickness so they finish cooking at the same time; ask the fishmonger to cut them for you if they're uneven.
  • If red pepper flakes appeal to you, add a small pinch to the relish just before serving so the heat stays bright and doesn't fade into the background.

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