Baked Halibut Recipe with Tomatoes and Capers
Create a simple and elegant meal for weeknights or guests with this baked halibut recipe. In less than 20 minutes, you’ll be digging into silky, moist mild fish with a bold earthy tomato-caper topping.
Sometimes the simplest dishes are best if you get the combination of flavors right.
I use a two-step process for the halibut fillets. First, a quick pan-sear. Then into the oven with the sauce to finish.
The extra pan-searing step has two advantages: it helps develop a light golden crust and it can be done ahead of time if you are serving the dish to company. You can skip it, though, and bake the halibut a little longer.
This is a great recipe to use with any other white fish with a mild flavor since halibut is expensive and may not be sold everywhere.
Ingredients – tailored to your taste
Halibut: Buy fresh halibut fillets without skin (or remove the skin yourself). Halibut is a thicker, mild white fish.
Variations and substitutes:
- Use cod, cod cheeks, sea bass or another mild white fish (on the thicker side if possible) instead of halibut filets.
- Substitute chopped kalamata olives for the capers.
- If you don’t have fresh tomatoes, use good quality canned tomatoes like San Marzano without the juice.
- Add a little fresh lemon juice or some lemon zest
- Add fresh basil, parsley or chopped chives for garnish.
Step by step instructions
Plate the halibut and spoon the pan sauce with tomato mixture over the top.
Shortcut
Skip the pan sear step and roast the halibut in the oven for about 10-14 minutes. The cooking time will vary depending on the thickness of the fish.
Make Ahead
This baked halibut recipe can be partially made ahead. Before serving dinner, have the tomato caper topping ready to give you a head start. Pan-sear the halibut, then remove it from the stovetop and cover it with foil to keep warm. Just before serving, pop everything in the oven for 3-6 minutes to finish roasting.
What to serve with roasted halibut
This is the perfect recipe to serve over a bed of couscous or rice and spinach. Other great sides are curried rice with raisins, seasoned cauliflower rice, baked cauliflower with Parmesan or a nice citrus salad over greens.
More baked fish recipes
- stuffed salmon recipe with lemon ricotta
- roasted salmon stuffed with herbs
- baked fish fillets with cherry tomato sauce
- maple balsamic rainbow trout
- lemon butter herb baked trout
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Baked Halibut Recipe with Tomatoes and Capers
Ingredients
- 3/4 pound halibut fillets, skinless 1 1/2 inch/3.8 cm thick or more
- salt and black pepper
- 1 tablespoon flour (for dredging)
- 1 tablespoon olive oil
- 2 tablespoon green onion, finely chopped
Tomato Caper Topping
- 1 cup heirloom tomatoes, chopped (or cherry tomatoes, halved)
- 1 tablespoon capers
- 1 teaspoon Balsamic vinegar
- 1 teaspoon garlic, minced or grated
- 1 tablespoon fresh oregano, finely chopped
- salt and pepper to taste
- 1/2 teaspoon cornstarch
Instructions
- HEAT OVEN to 450F/232C.
- PREPARE TOMATO CAPER TOPPING: Mix together all ingredients for tomato caper topping in a small bowl. Set aside.
- SAUTÉ HALIBUT: Divide halibut into 2-3 portions if desired or leave whole. Sprinkle generously with salt and pepper. Dredge in flour and shake off excess. Heat oil to medium high heat in a pan (ovenproof and non stick if available – if not, don't worry). Add fish and pan sear it, undisturbed, for 3 minutes until lightly browned. Flip fish over, add green onions and pan sear for another minute.
- ROAST HALIBUT WITH TOPPING: If pan is not ovenproof, transfer fish to small pan lined with foil or parchment paper (for easier cleanup. 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 knife pierces it easily or an instant thermometer shows an internal temperature of 135F/57C. Spoon sauce with tomato topping over the fish and serve over bed of fresh baby spinach or couscous if desired.
Recipe Notes
- Variations and substitutes:
-
- Use cod, cod cheeks, sea bass or another mild white fish (on the thicker side if possible) instead of halibut.
- Substitute chopped olives for the capers.
- If you don’t have fresh tomatoes, use good quality canned tomatoes like San Marzano without the juice.
-
- Make Ahead: The roasted halibut with tomatoes and capers can be partially made ahead. Before guests arrive, have the tomato caper topping ready to go. Saute the halibut, then remove from the stovetop and cover it with foil to keep it warm. Just before dinner, pop everything in the oven for 3-6 minutes to finish roasting.
