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 flavours to this mild white fish. Sometimes the simplest dishes are best if you get the combination of flavours 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.
Can it be made ahead for guests? Well yes, at least partially. 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.
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 canned tomatoes without the juice.
- Add parsley or chopped chives for garnish.
Here are some other fish recipes you might like: