Baked halibut with tomatoes is a light, fresh dinner made with tender halibut fillets, juicy cherry tomatoes, garlic, and olive oil. This easy baked halibut recipe comes together in under 30 minutes and delivers a simple meal that still feels full of flavor. It's perfect for weeknights when you want something quick and nourishing, or for a lighter dinner that doesn't require much prep but still feels satisfying.
Oh my! My grandfather was a fisherman, so I've been eating fish for 60 years! Now I have a better recipe for my halibut!
- Lynn
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Fish has always been a weekly staple for me, and if it's quality fish, the simpler the recipe,`1q the better. This baked halibut with tomatoes is exactly the kind of meal I come back to again and again because it lets the fish shine while still building flavor with just a handful of ingredients. The halibut turns out tender and flaky, and the tomatoes roast down into a light, garlicky sauce that brings everything together without much effort. When I'm in the mood for a crispy fish, I make my panko crusted cod instead, but this is the version I reach for when I want something lighter and just as satisfying. It's simple, reliable, and one of those recipes I make on repeat, so if you try it, I'd love to hear what you think.
What is halibut?
Halibut is a species of flat fish found in the Pacific Ocean and Atlantic Ocean. It has a firm texture and a delicious mild sweet flavor.
It's a great alternative to other types of white fish and can be cooked in many different ways.
Ingredients
- Halibut. Look for fresh halibut steaks, previously frozen or still frozen. I typically buy Alaskan or Pacific halibut.
- Tomatoes. Use cherry or grape tomatoes. I used a medley of different colors but any color will be great.
- Olive oil. I prefer to use extra virgin olive oil but am not opposed to using melted butter.
See the recipe card below for quantities and remaining ingredients.
Substitutions and Variations
Use a different type of fish. Any mild-flavored sturdy fish such as haddock, flounder, cod, mahi mahi or sea bass will also work in this recipe. You can even make it with salmon. Or try my Mediterranean salmon.
I think this fish pairs great with asparagus, and you can cook everything together in one pan. Zucchini or broccoli would also be a good alternative, but the broccoli will probably require more time to cook, so keep this in mind.
Instructions
Step 1: Preheat the oven to 400°F. Lightly grease or line a baking dish so the fish doesn't stick and the tomatoes roast evenly. In a bowl, toss the cherry tomatoes with olive oil, minced garlic, salt, and pepper until they look glossy and evenly coated, with no dry spots. Spread the tomatoes in the baking dish in a single layer. They should have a little space between them so they blister and burst instead of steaming. Place the halibut fillets on top of the tomatoes. Drizzle with olive oil and lemon juice, making sure the surface of the fish is lightly coated for moisture and flavor.
Step 2: Bake for 12-15 minutes, depending on thickness, until the fish flakes easily with a fork, the center is opaque (not translucent), and the internal temperature reaches about 130-135°F. Then, broil on high for 3 minutes. The tomatoes should look softened and slightly burst. Spoon the roasted tomatoes and their juices over the halibut, then sprinkle with fresh herbs. Serve right away while the fish is tender and flaky.
Tips for Moist Flaky Fish
- Buy fresh. When you are buying your halibut fillets, opt for firmer pieces that smell like the ocean. Look for white flesh and avoid if there is discoloration.
- Start with dry fish for better texture. I always pat the halibut dry with paper towels before baking so it roasts properly instead of steaming. This helps it develop a firmer, flakier texture.
- Watch the cook time closely. Halibut cooks quickly, and even a couple of extra minutes can make it dry and chalky. You're looking for fish that flakes easily and is just opaque in the center.
- Give the tomatoes space to roast. I keep the tomatoes in a single layer so they can blister and burst. If they're crowded, they release too much liquid and turn soft instead of jammy and flavorful.
- Let it rest for the best finish. I like to pull the fish slightly early and let it rest for a few minutes. It finishes cooking gently from the residual heat and stays much more tender.
How to Serve Baked Halibut
I like to serve this baked halibut with tomatoes over a bed of rice or orzo, soaking up all that garlicky tomato sauce. It's also great with garlic butter potatoes or lemon pearl couscous on the side. For something lighter, I'll pair it with a simple salad or roasted vegetables to keep things fresh and balanced. This is the kind of meal that works just as well for an easy weeknight dinner as it does for a relaxed weekend meal.
Storage and Reheating
Fridge: If you have leftovers, store the halibut and tomatoes together in an airtight container in the refrigerator for up to 2 days. Keeping the fish with the tomatoes helps it stay moist and prevents it from drying out.
Reheating: When reheating, warm gently in the microwave in 30-60 second intervals until just heated through, or reheat in a skillet over low heat with a small drizzle of olive oil. Avoid overheating, as the fish can dry out quickly.
More Fish Recipes
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-I'd love to hear how it turned out! THANK YOU!
Baked Halibut Recipe
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Ingredients
- 1-1.5 pounds Alaskan halibut, cut into filets
- 1 bunch of asparagus, ends trimmed
- 2 cups cherry tomatoes, cut in half
- 4 garlic cloves, minced
- 1 tablespoon extra virgin olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ large lemon, juiced
- 1 teaspoon fresh dill, chopped
Instructions
- Preheat the oven to 400 degrees F. Use paper towels to pat dry the halibut.
- In a large oven-safe skillet or baking dish, add the trimmed asparagus. Top with the halibut filets and cherry tomatoes.
- Season everything with extra virgin olive oil, minced garlic, salt and pepper. Squeeze lemon juice on top and sprinkle the fish with fresh dill.
- Bake for 15 minutes then set the oven to broil and broil on high for 3 minutes.
- Remove the pan from the oven and serve with rice or couscous. Enjoy!
Sarah's Tips
- Check the fish fillets for bones and remove them before cooking.
- Avoid overcooking. For best results, it's recommended to slightly undercook halibut as it can dry out very easily. The internal temperature reaches about 130-135°F
- Pre-cook the asparagus for about 5 minutes if you prefer it more well done.
Tools I Use for This Recipe
- Garlic press
Sharon says
Very easy to make and very delicious. I garlic-ed it up with garlic olive oil, used sauvignon blanc and served it with spinach.
Kathy Craig says
Delicious! Easy and extremely flavorful!
Sarah Hill says
Hi Kathy, happy to hear you enjoyed the recipe!
KV says
Clever juxtaposition of simple, nutritious and flavorful ingredients. Also easy to make. Quite an achievement.
Sarah Hill says
Thank you, glad you enjoyed it!
tammy says
When is the garlic added?
Sarah Holt says
Hi Tammy, thanks so much for catching this mistake! I just fixed it. The garlic is added with the olive oil, salt and pepper. Let me know if you have any more questions 🙂
Dineen says
Great recipe - light, delicious and easy to make. Will definitely have this again!
Sarah Holt says
Hi Dineen, very happy you enjoyed it and will make it again!
Lynn says
Oh my! My grandfather was a fisherman, so I’ve been eating fish for 60 years! Now I have a better recipe for my halibut!
Sarah Holt says
Hi Lynn, this comment makes me so happy 🙂 glad it was enjoyed by a fellow seafood lover!!
Ben Weaver says
Absolutely fantastic. Light, fresh and delicious. I’ll definitely do this one again.
Sarah Holt says
Hi Ben, so happy you enjoyed it!!
Michael Grossman says
Excellent halibut recipe and easy to prepare. I would double the preparation and total time it takes to put it on your plates. The cooking time however is spot on. I cooked it an extra few minutes and the halibut was a bit dry. The filet I bought from our local fishmonger was not skinned so I skinned it before I cooked it. Next time I will ask him to skin the halibut. Thanks for a wonderful and very easy to prepare halibut recipe.
Sarah Holt says
Hi Michael, thanks for the great review. I am really happy you enjoyed it! I will adjust the prep time, appreciate the feedback 🙂