Baked Halibut with Tomato and Basil

Baked Halibut with Tomato and Basil

Flaky halibut bakes under juicy tomatoes and fresh basil for a light, bright dinner.

Total 35 min Makes 4 servings Calories 290/serving

Dietary

Pescatarian, Keto, Wheat free, Dairy free, Nut free

Allergens

Fish

This baked halibut is topped with a simple tomato and garlic mixture, then finished with fresh basil and a drizzle of olive oil. The fish stays moist and tender while the tomatoes soften into a light pan sauce, making it a fitting weeknight dinner or a simple dish for entertaining. Serve with crusty bread or rice to soak up the juices.

Ingredients

  • 4 halibut fillets, about 6 ounces each
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons olive oil, divided
  • 3 cloves garlic, minced
  • 3 cups cherry tomatoes, halved
  • 1/4 cup dry white wine
  • 1/4 teaspoon red pepper flakes
  • 1/3 cup fresh basil leaves, torn
  • 1 lemon, cut into wedges

Method

  1. Preheat the oven to 400°F. Pat the halibut fillets dry with paper towels and season both sides with salt and pepper.

  2. Heat 2 tablespoons of olive oil in a 9-inch oven-safe skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds.

  3. Add the cherry tomatoes, white wine, and red pepper flakes to the skillet. Cook, stirring occasionally, until the tomatoes begin to soften and release their juices, about 5 minutes.

  4. Nestle the halibut fillets into the skillet among the tomatoes, spooning some of the tomato mixture over the top of each fillet. Drizzle with the remaining tablespoon of olive oil.

  5. Transfer the skillet to the oven and bake until the halibut is opaque and flakes easily with a fork, 15 to 18 minutes.

  6. Remove from the oven and scatter the torn basil leaves over the fish and tomatoes.

  7. Serve immediately with lemon wedges, spooning the tomato sauce over each fillet.

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★ 3.2 (1)

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    Baked Halibut with Tomato and Basil

    This baked halibut is topped with a simple tomato and garlic mixture, then finished with fresh basil and a drizzle of olive oil. The fish stays moist and tender while the tomatoes soften into a light pan sauce, making it a fitting weeknight dinner or a simple dish for entertaining. Serve with crusty bread or rice to soak up the juices.

    35 min 4 servings 290 cal

    Ingredients

    • 4 halibut fillets, about 6 ounces each
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 3 tablespoons olive oil, divided
    • 3 cloves garlic, minced
    • 3 cups cherry tomatoes, halved
    • 1/4 cup dry white wine
    • 1/4 teaspoon red pepper flakes
    • 1/3 cup fresh basil leaves, torn
    • 1 lemon, cut into wedges

    Method

    1. 1

      Preheat the oven to 400°F. Pat the halibut fillets dry with paper towels and season both sides with salt and pepper.

    2. 2

      Heat 2 tablespoons of olive oil in a 9-inch oven-safe skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds.

    3. 3

      Add the cherry tomatoes, white wine, and red pepper flakes to the skillet. Cook, stirring occasionally, until the tomatoes begin to soften and release their juices, about 5 minutes.

    4. 4

      Nestle the halibut fillets into the skillet among the tomatoes, spooning some of the tomato mixture over the top of each fillet. Drizzle with the remaining tablespoon of olive oil.

    5. 5

      Transfer the skillet to the oven and bake until the halibut is opaque and flakes easily with a fork, 15 to 18 minutes.

    6. 6

      Remove from the oven and scatter the torn basil leaves over the fish and tomatoes.

    7. 7

      Serve immediately with lemon wedges, spooning the tomato sauce over each fillet.