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 enjoying silky, moist mild fish with a bold earthy tomato-caper topping.
Servings (change as needed): 2
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.
Notes
- Variations and substitutes:
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- 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.
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- 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.
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