Serve guests to impress or an easy weeknight dinner with this simple but scrumptious Roasted Halibut with Tomatoes and Capers – in less than 20 minutes.
I’ve been eyeballing halibut for months (it’s very expensive) and finally decided to take the plunge. Worth it! I was planning to make it with a peach pomegranate salsa, but couldn’t find a pomegranate. So I did some research online and found a recipe in Fine Cooking that looked good. I made a few tweaks – nothing drastic – and the dish was simply delicious. The fish was silky and the tomato-caper-oregano topping added bold earthy flavors to this mild white fish. Sometimes the simplest dishes are best if you get the combination of flavors right. This whole recipe comes together is under 20 minutes. How great is that for such an elegant dish!
Try serving the halibut with Curried Rice with Raisins or Crispy Smashed Potatoes with Gremolata. By the way, this would be a perfect recipe to make with a sous vide method with or without the saute step for the fish.
Tailor to your Taste
- Use cod or another mild white fish (on the thicker side) instead of halibut.
- Use chopped olives instead of capers.
- If you don’t have fresh tomatoes, used good quality canned tomatoes like San Marzano without the juice.
- Add parsley or chopped chives for garnish.
- The roasted halibut with tomatoes and capers can be partially make ahead. Before guests arrive, have the tomato caper topping ready to go. Saute the halibut, then remove from the stove top and cover it with foil to keep it warm. Just before dinner, pop everything in the oven for 3-6 minutes to finish roasting.
Roasted Halibut with Tomatoes and Capers
- 3/4 lb halibut, skinless (or cod), 1 1/2 inch thick or more
- salt and pepper
- 1 tbsp flour (for dredging)
- 1 tbsp olive oil
- 2 tbsp green onion, finely chopped
Tomato Caper Topping
- 1 cup heirloom tomatoes, chopped (or cherry tomatoes, halved)
- 1 tbsp capers
- 1 tsp Balsamic vinegar
- 1 tsp garlic, minced or grated
- 1 tbsp fresh oregano, finely chopped
- salt and pepper to taste
- 1/2 tsp cornstarch
- Preheat oven to 450F.
- PREPARE TOMATO CAPER TOPPING: Mix together all ingredients for tomato caper topping in a small bowl. Set aside.
- SAUTE HALIBUT: Divide halibut into 2-3 portions if desired or leave whole. Sprinkle liberally with salt and pepper. Dredge in flour and shake off excess. Heat oil to medium high in a pan (ovenproof and non stick if available - if not, don't worry). Add fish and let it saute undisturbed for 3 minutes until lightly browned. Flip fish over, add green onions and saute for another minute.
- ROAST HALIBUT WITH TOPPING: If pan is not ovenproof, transfer to small foil lined pan. Pour tomato mixture around fish and green onions. Roast for 3-6 minutes, depending on thickness of fish. Don't overcook. Fish is ready when fork can cut through it or instant thermometer reads 145F. Serve halibut, topped with tomato caper mixture, over bed of fresh baby spinach or couscous if desired.