Go Back
+ servings
Roasted Halibut with Tomatoes and Capers. Silky fish topped with delicious flavours.
Print Recipe Pin
4.67 from 3 votes

Roasted Halibut with Tomatoes and Capers

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.
Prep Time8 mins
Cook Time10 mins
Total Time18 mins
Course: Main Course
Cuisine: American, Italian
Servings (change as needed): 2
Author: Cheryl


  • 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.


Make Ahead: 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.
Calories: 260kcal | Carbohydrates: 10g | Protein: 33g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 83mg | Sodium: 1105mg | Potassium: 948mg | Fiber: 2g | Sugar: 3g | Vitamin A: 837IU | Vitamin C: 12mg | Calcium: 59mg | Iron: 2mg