Looking for a restaurant-quality seafood dish that’s surprisingly easy to make at home? This Baked Halibut with Capers and Tomatoes is a Mediterranean-inspired recipe that transforms simple ingredients into an elegant meal. I love how the bright, briny capers and sweet cherry tomatoes complement the delicate flavor of the halibut, creating a dish that’s both healthy and incredibly satisfying.
Ingredients
- 4 halibut fillets (6 ounces each)
- 2 cups cherry tomatoes, halved
- 3 tablespoons capers, drained
- 4 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 1 lemon, juiced and zested
- 1 tablespoon fresh thyme leaves
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup fresh basil leaves, torn (for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Pat the halibut fillets dry with paper towels – this ensures better browning.
- In a baking dish, combine cherry tomatoes, capers, half the olive oil, garlic, and half the lemon juice. Toss gently to combine.
- Season both sides of the halibut fillets with salt, pepper, and lemon zest. Place them on top of the tomato mixture.
- Drizzle the remaining olive oil and lemon juice over the fish. Sprinkle with fresh thyme.
- Bake for 12-15 minutes, or until the fish flakes easily with a fork. The internal temperature should reach 145°F (63°C).
- Remove from the oven and let rest for 5 minutes. Garnish with fresh basil before serving.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Recipe Notes
- Don’t overcook the halibut – it can quickly become dry. The fish is done when it’s just opaque and flakes easily.
- If fresh halibut isn’t available, you can substitute with cod or another firm white fish. Just adjust cooking time accordingly based on thickness.
- For best results, bring the fish to room temperature about 15 minutes before cooking.
- The tomato-caper sauce can be prepared up to 4 hours ahead and kept at room temperature.
- If using frozen halibut, thaw it completely in the refrigerator overnight and pat dry before cooking.
- Save any leftover sauce – it’s delicious tossed with pasta the next day!
This dish pairs beautifully with steamed rice, roasted potatoes, or a simple green salad. The sauce creates a wonderful base that’s perfect for soaking up with crusty bread. Your kitchen will smell amazing as this dish bakes, and the combination of flavors makes it feel like you’re dining at a coastal Mediterranean restaurant.
Baked Halibut with Capers and Tomatoes
Ingredients
- 4 halibut fillets 6 ounces each
- 2 cups cherry tomatoes halved
- 3 tablespoons capers drained
- 4 tablespoons extra virgin olive oil
- 3 cloves garlic minced
- 1 lemon juiced and zested
- 1 tablespoon fresh thyme leaves
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup fresh basil leaves torn (for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Pat the halibut fillets dry with paper towels - this ensures better browning.
- In a baking dish, combine cherry tomatoes, capers, half the olive oil, garlic, and half the lemon juice. Toss gently to combine.
- Season both sides of the halibut fillets with salt, pepper, and lemon zest. Place them on top of the tomato mixture.
- Drizzle the remaining olive oil and lemon juice over the fish. Sprinkle with fresh thyme.
- Bake for 12-15 minutes, or until the fish flakes easily with a fork. The internal temperature should reach 145°F (63°C).
- Remove from the oven and let rest for 5 minutes. Garnish with fresh basil before serving.
