Baked Halibut Recipe with Tomatoes & Capers (18 Min)

Name: Baked Halibut with Tomatoes & Capers
Prep time: 8 min
Cook time: 10 min
Total time: 18 min
Ingredients: 3/4 pound halibut fillets, skinless, Note 1 (1 inch/2.5 cm thick or more); 1 teaspoon olive oil; salt and black pepper; 1 cup ripe tomatoes, chopped, Note 2; 1 tablespoon capers; 1 teaspoon Balsamic vinegar; 1 teaspoon garlic, minced or grated; 1 tablespoon fresh basil, finely chopped ((or fresh oregano)); ½ teaspoon salt; ¼ teaspoon black pepper; ½ teaspoon cornstarch ((only if tomatoes are very juicy, otherwise not needed)); 3 tasblespoons panko bread crumbs; 2 teaspoons olive oil or butter; 1 teaspoon lemon zest ((about 1/2 a lemon))

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4.9 from 16 votes

_{This recipe has been updated and simplified with a revised cooking method, new images, and new information. The original pan-sear-oven method is included in the recipe notes.}

Create a simple and elegant Italian-Mediterranean-inspired meal for weeknights or guests with this easy baked halibut recipe. In under 20 minutes, you’ll be savoring silky, moist mild fish with a bold, earthy tomato-caper topping.

Halibut topped with tomato-caper mixture on plate.

What to expect

This quick, simple recipe delivers excellent results with low effort, showcasing halibut’s delicate, slightly sweet, mild flavor alongside its moist, silky, buttery texture.

The fresh tomato, caper, and herb topping adds savory depth, which is needed to flavor up this mild fish. For a little crunch and extra flavor, I like to finish the dish with a lemony panko crumb (optional but recommended).

The cooking method couldn’t be easier: Season the fish, top with the tomato-caper mixture, and bake.

Bonus: This halibut recipe is a low calorie, low carb, dairy-free, and high protein dish.

Ingredients – tailored to your taste

Two halibut filets, tomatoes, basil, balsamic vinegar, cornstarch, salt and pepper, capers, lemon zest, panko, olive oil, parsley.

Halibut: Buy fresh halibut fillets without skin (or remove the skin yourself). Cooking time will depend on the thickness of the fish. Aim for an inch (2.5 cm) thick or more – this will give the tomato topping time to break down a little and still keep the fish moist.
Tomatoes: In summer, when tomatoes are at their peak, I like to use ripe heirloom tomatoes or beefsteak tomatoes. Otherwise, use cherry or grape tomatoes.
Tomato-caper topping: Tomatoes, balsamic vinegar, garlic, fresh basil, capers, salt and pepper.
Panko sprinkle (optional): Panko crumbs, olive oil, lemon zest, and a pinch of salt.

Substitutions

For halibut: Replace with cod, cod cheeks, sea bass or another mild white fish (at least 1 inch/2.5 cm thick).
For tomatoes: If you don’t have fresh tomatoes, use good-quality canned tomatoes like San Marzano without the juice.
For capers: Substitute with chopped kalamata olives.
Herbs: Instead of basil, try chives, green onions, or fresh oregano.

Variations

Cooking method: If your halibut is on the thicker side, you can dust it in flour and pan-sear it before baking to add a light crust and shorten oven time. This is a good option for entertaining – sear ahead, then finish in the oven just before serving (see recipe notes).
Panko garnish: Feel free to add fresh or dried herbs (oregano, thyme) when toasting the panko.
Elegant finish: Drizzle a zigzag of balsamic reduction/glaze just before serving.

Step by step instructions

Two seasoned halibut filets on parchment lined pan. — Season halibut and place on baking pan.

Uncooked Halibut topped with tomato-caper mixture on baking pan. — Combine tomato-caper topping ingredients and spoon over halibut.

Halibut topped with tomato-caper mixture on baking pan. — Bake for 8-12 minutes, depending on thickness.

Toasted panko with lemon zest in small skillet. — While halibut bakes, toast panko with lemon zest.

Halibut topped with tomato-caper mixture over rice on plate. — Serve halibut over rice, quinoa or couscous, topped with panko crumbs, parsley and a squeeze of lemon.

Shortcut

Skip the toasted panko crumb garnish and just finish the dish with lemon zest or juice and fresh herbs.

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, asparagus risotto (instant pot), microwaved green beans, grilled peach halves, lemon and dill rice-a roni, or a nice citrus salad over greens.

Recipe FAQs

How can you tell if halibut is fresh?

Fresh halibut should have a clean, sea-like smell (not a fishy smell). The flesh should be firm and stringy (not mushy or slimy), and it should look moist and white (not yellowed or discolored).

How can you tell when halibut is done?

Halibut is done when it is just turning opaque, easily flakes when pierced with a sharp knife and reaches a temperature of 135F/57C on an instant-read thermometer. It will rise a few degrees on standing. The fish should be moist and succulent, not dry.

Should halibut be brined?

Brining halibut can enhance the flavor and retain moisture when cooking. Brine in a sealed bag with 3 cups/710 ml water mixed with 3 tablespoons kosher salt for 20-30 minutes. Rinse and pat dry before cooking.

Does halibut need to be soaked in milk before cooking?

If the halibut has a slight fishy smell, it can benefit from soaking in milk for 20 minutes. Some cooks say it enhances the flavor. Rinse and pat dry before cooking.