Baked Halibut with Tomatoes & Capers

Halibut topped with tomato-caper mixture on plate.

4.88 from 16 votes

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

Prep Time8

Cook Time10

Total Time18

Course: Main Course

Cuisine: Italian, Mediterranean

Servings (change as needed):

Author: Cheryl Avrich

US Measures - Metric

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

Tomato Caper Topping

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)

Panko Garnish (optional)

3 tasblespoons panko bread crumbs
2 teaspoons olive oil or butter
1 teaspoon lemon zest (about 1/2 a lemon)

US Measures - Metric

Instructions

HEAT OVEN to 425F/218C. Line a baking dish or pan with parchment paper or aluminum foil sprayed with oil for easy cleanup. To brine halibut, see Note 3.
SEASON HALIBUT: Drizzle oil on fish. Sprinkle with salt and pepper. Place halibut filets on baking pan.
PREPARE TOMATO CAPER TOPPING: Mix together all ingredients for tomato caper topping in a medium bowl. Spoon mixture on top of the fish.
BAKE HALIBUT: Place fish with tomato mixture in the center of the oven and bake for 10-14 minutes or until fish flakes easily when pierced with a knife. Timing will depend on thickness of fish. Don't overcook or fish will be dry. An instant thermometer should have an internal temperature of 135F/57C. It will rise a few degrees when resting.
MAKE PANKO GARNISH (OPTIONAL): While fish is baking, heat a small pan on the stovetop to medium. Add panko, oil and lemon zest. Taste and add a pinch of salt if needed - and some fresh or dried herbs if you like. Shake pan or stir for about 3 minutes until crumbs are golden brown. Set aside.
PLATE: Transfer fish and topping to a platter. Sprinkle toasted panko on top if using. Garnish with chopped parsley or basil and a squeeze of lemon juice. Serve over rice, quinoa, couscous or other grains.

Notes

Halibut options: Use cod, cod cheeks, sea bass or another mild white fish (on the thicker side if possible) instead of halibut.
Tomatoes: Any ripe tomatoes will work. I like heirloom and beefsteak best when in season. If out of season, use grape or cherry tomatoes, cut in quarters. If you don't have fresh tomatoes, use good-quality canned tomatoes like San Marzano without the juice.
To brine halibut: Brining can enhance the flavor and retain moisture of the fish 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.
Variations
- - Cooking method: If you have a thicker piece of halibut, 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 on medium-high heat in oil for a total of 6 minutes, then finish in a 425F/218C oven for 5-6 minutes just before serving.
- - Garnish: Skip the panko crumbs and just garnish with lemon zest or juice and some fresh herbs.
  - Elegant finish: Drizzle a zigzag of balsamic reduction/glaze just before serving
Make Ahead: The tomato-caper topping can be made several hours ahead. If you make it a day ahead, add the cornstarch which will help thicken the mixture (the tomatoes get more watery in the fridge). The panko garnish can also be made a few days ahead and stored in a ziploc bag. Leftovers should be stored in an airtight container for up to 2 days.

Nutrition information is estimated and includes the panko garnish.