Firm, flaky halibut develops a golden, slightly crisp exterior while staying tender inside. A quick pan sauce of blistered cherry tomatoes, garlic and fresh basil adds bright, juicy sweetness. A squeeze of lemon and a kiss of butter finish the dish with lively, silky notes. Serve this light but satisfying fish for weeknight dinners or an easy weekend dinner party.
Ingredients
- Halibut fillets (4 fillets, about 6 oz each), patted dry
- Kosher salt (1 1/2 tsp) and freshly ground black pepper (1/2 tsp), divided
- Olive oil (2 tbsp)
- Unsalted butter (2 tbsp)
- Cherry tomatoes (1 pint, halved)
- Garlic (2 cloves, minced)
- Fresh basil leaves (1/2 cup, thinly sliced)
- Lemon (zest of 1 lemon and 1 tbsp juice)
- Red pepper flakes (1/8–1/4 tsp, optional)
- White wine or water (2 tbsp) to deglaze, optional
- Fresh parsley (2 tbsp, chopped, optional garnish)
Instructions
- Preheat the oven to 425°F (220°C). Pat the halibut dry and season both sides with 1 tsp kosher salt and the black pepper.
- Heat an ovenproof skillet over medium-high heat until hot, then add the olive oil and 1 tbsp butter.
- When the fat shimmers, place the fillets in the pan, presentation side down. Sear without moving for 2–3 minutes, until a golden crust forms.
- Flip the fillets, spoon a little butter over the tops, then transfer the skillet to the oven. Roast for 6–8 minutes, depending on thickness, until the fish flakes easily with a fork.
- While the fish finishes, wipe a second skillet clean (or use the same one if leaving in the oven) and add the remaining 1 tbsp butter over medium heat.
- Add the halved cherry tomatoes and a pinch of salt; cook, stirring occasionally, until they soften and begin to blister, about 4 minutes.
- Stir in the garlic and red pepper flakes and cook 30–45 seconds until fragrant. If the pan looks dry, add 2 tbsp white wine or water to deglaze and scrape up any browned bits.
- Remove the tomato pan from the heat, fold in the basil, lemon zest and lemon juice, and adjust seasoning with remaining salt to taste.
- Transfer the roasted halibut to plates and spoon the warm cherry tomato basil salsa over the top. Garnish with chopped parsley if using and serve immediately.
Tips or Variations
- If halibut is unavailable, use cod or sea bass; adjust oven time for thinner fillets.
- For a richer sauce, stir in a splash of cream or an extra tablespoon of butter at the end.