Baked Halibut with Tomatoes

Once the weather starts to warm up I crave all of the light and fresh meals which is why this flakey baked halibut with tomatoes is one of my favorite summer meals. The tomato basil It couldn’t be easier and is done in under 25 minutes.

Why You’ll Love This Recipe

• It’s light and fresh for summer.
• This baked halibut with tomatoes is done in under 25 minutes.
• It’s made using seasonal produce.
• Incredibly easy to make.
• Packed with flavor.
• Gluten free and can easily be made dairy free & paleo.
• Even fish haters will love it.
• It’s made with wholesome ingredients.

Ingredients & Substitutions

• Halibut filets. For this baked halibut with tomatoes you will need 1 lb of fresh halibut. You can sub for other white fish but the baking time may need to be adjusted since fish are different thicknesses.
• Olive oil. 1 tbsp olive oil is used to cook the garlic and tomatoes. Sub for more butter or ghee.
• Garlic. 2 cloves of garlic minced, about 2 tsp minced garlic. This gives great flavor and aromatics to the dish.
• Cherry tomatoes. You will need a pint of cherry or grape tomatoes.
• Bone broth. Bone broth adds nutrients and protein to this meal. It is used to cook the tomatoes and make the butter sauce. You can also use regular broth or water.
• Lemon. Juice from 1 lemon, about 2 tbsp. This adds some acidity and tang.
• Butter. Butter is the base of the tomato basil sauce. For dairy free you can use ghee. You could also use olive oil.
• Fresh basil. About 3 tbsp of fresh basil chopped + more for garnish.
• Salt & pepper. You will add salt and pepper to taste.

How to Make Baked Halibut with Tomatoes

For the halibut

Preheat oven. Preheat the oven to 400 F. Set aside a greased baking dish. You want a dish big enough to fit the halibut in a single layer with some room around or you will get too much juice during baking.

Prep the halibut. Pat the halibut dry with paper towels. Drizzle with olive oil and season with salt & pepper. Squeeze 1/2 lemon over top of the fish.

Bake. Bake for 12-18 minutes or until easily flaked. Baking time will depend on the thickness of the halibut.

For the tomato basil sauce

Heat skillet & cook aromatics. Heat a skillet with olive oil. Add in garlic for 2-3 minutes or until soft, stirring occasionally.

Make the sauce. Add tomatoes, bone broth, and sea salt. Simmer, uncovered, for 15-17 minutes or until tomatoes break down and release their juices and liquid has almost evaporated.

Remove from oven. Remove the skillet from the heat and stir in the butter and fresh basil. The basil butter should be velvety and thick.

To serve

Serve & enjoy! Once the halibut is done baking, remove it from the oven and evenly pour the tomato basil sauce over it. Cover with aluminum foil and let stand at room temperature for 1-2 minutes before serving. You just want all the flavors to come together. Then serve baked halibut with tomatoes with more fresh basil.

Expert Tips

• Serve this baked halibut with tomatoes with carb of choice for a perfectly balanced meal! I love doing mine with quinoa or roasted potatoes.
• I love using bone broth in this recipe to add extra nutrients and protein. If you don’t want to use bone broth you can use normal broth. If you don’t have either you can use water but it won’t have quite as much flavor.
• To make this recipe dairy free and paleo you can sub the butter for ghee.
• After you pour the tomato basil sauce over the fish, cover and let sit for 1-2 minutes to allow flavors to meld.

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