Hey y’all! If you’re craving something healthy, flavorful, and a little bit fancy for dinner, this Baked Halibut Tomato recipe is just the ticket. Plump, flaky halibut fillets are nestled in a bed of sweet, roasted tomatoes and herbs, creating a dish that’s light, juicy, and bursting with Mediterranean-inspired goodness. Whether you’re impressing guests or keeping it cozy with the family, this recipe is a go-to for every occasion. Let’s get cooking!
Why You’ll Love This Baked Halibut Tomato Recipe
- Ready in just 30 minutes, making it perfect for busy weeknights.
- Features a delicious blend of tender halibut and juicy, roasted tomatoes for irresistible flavor.
- Healthy, low-carb, and packed with protein and nutrients.
- Requires minimal prep and simple ingredients you likely already have.
- Versatile enough for a casual meal or a special dinner party.
Ingredients for Baked Halibut Tomato
- 4 (6-ounce) halibut fillets, skinless
- 2 cups cherry tomatoes, halved
- 3 tablespoons olive oil, divided
- 2 cloves garlic, minced
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley (optional, for garnish)
How to Make Baked Halibut Tomato
Step 1: Prep the Oven and Pan
Preheat your oven to 400°F (200°C). Lightly grease a large baking dish or line it with parchment paper for easy cleanup.
Step 2: Prepare the Tomato Base
In a medium bowl, toss the halved cherry tomatoes with 2 tablespoons of olive oil, minced garlic, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper. Spread the tomato mixture evenly in the bottom of the prepared baking dish.
Step 3: Season the Halibut
Pat the halibut fillets dry with paper towels. Drizzle with the remaining 1 tablespoon olive oil, and sprinkle with lemon zest, dried oregano, dried basil, the remaining sea salt, and black pepper. Place the seasoned fillets on top of the tomato mixture.
Step 4: Bake the Halibut Tomato
Bake in the preheated oven for 14-16 minutes, or until the halibut is opaque and flakes easily with a fork. Squeeze fresh lemon juice over the top as soon as it comes out of the oven.
Step 5: Garnish and Serve
Sprinkle with fresh parsley, and serve immediately with your favorite sides.
Prep Time: 10 minutes
Cook Time: 16 minutes
Total Time: 26 minutes
Notes for Perfect Baked Halibut Tomato
- For best results, use fresh halibut fillets of even thickness so they bake uniformly.
- Try heirloom or grape tomatoes for extra sweetness and color variation.
- Learn more about the health benefits of halibut from the Healthline guide to halibut nutrition.
Variations on Baked Halibut Tomato
- Spicy Kick: Add 1/4 teaspoon red pepper flakes to the tomato mixture for extra heat.
- Mediterranean Style: Add 1/4 cup pitted Kalamata olives and 2 tablespoons capers to the bake.
- Cheesy Crust: Sprinkle 1/3 cup grated Parmesan or feta cheese over the halibut during the last 5 minutes of baking.
Required Equipment for Baked Halibut Tomato
- Large baking dish (9×13 inch preferred)
- Mixing bowls
- Measuring spoons and cups
- Sharp knife and cutting board
How to Store Baked Halibut Tomato
Transfer leftovers to an airtight container and refrigerate for up to 2 days. To reheat, place in a 325°F (163°C) oven for 10 minutes, or until warmed through. Avoid freezing, as the texture of the fish and tomatoes may suffer.
Serving Suggestions and Pairings for Baked Halibut Tomato
- Serve over fluffy white rice, quinoa, or creamy mashed potatoes for a heartier meal.
- Pair with a crisp green salad or roasted asparagus for a balanced plate.
- Enjoy with a chilled glass of Sauvignon Blanc or Pinot Grigio.
Pro Tips for the Best Baked Halibut Tomato Results
- Don’t overbake—halibut is done when it flakes easily and is just opaque in the center (see more tips here).
- Let the fish rest for 2-3 minutes out of the oven to retain moisture and improve flavor.
- For an even richer flavor, marinate the fish in olive oil, lemon zest, and herbs for 30 minutes before baking (marinating basics).
FAQ: Baked Halibut Tomato
- Can I use frozen halibut fillets? Yes! Thaw them overnight in the fridge and pat dry before using.
- What if I don’t have halibut? Try cod, sea bass, or tilapia for similar results.
- Is this recipe gluten-free? Absolutely—just double-check that your seasonings are gluten-free if needed.
Ingredients
- 4 halibut fillets (about 6 oz each)
- 2 large ripe tomatoes, sliced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
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1Preheat the oven to 400°F (200°C). Lightly grease a baking dish with 1 tablespoon of olive oil.
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2Arrange the halibut fillets in the prepared baking dish. Drizzle with remaining olive oil and lemon juice.
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3Sprinkle the minced garlic, dried oregano, salt, and black pepper evenly over the fish.
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4Top each fillet with tomato slices. Bake in the preheated oven for 18-20 minutes, or until the fish flakes easily with a fork.
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5Remove from the oven and garnish with chopped fresh parsley before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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