Baked Halibut Cherry Tomatoes

Discovering baked halibut with cherry tomatoes was like finding a secret shortcut to a healthy and elegant dinner. One evening, tired and hungry, I threw this together and ended up with a meal that felt both fresh and comforting.

I remember the first time I nailed this dish perfectly for some unexpected guests. They barely said a word until bites were done – their smile said it all.

Ingredients

• Halibut fillets: I always reach for skinless, boneless pieces to keep the texture delicate and make baking easier
• Extra-virgin olive oil: This adds depth and helps marry the lemon and herbs with the fish beautifully
• Lemon zest and juice: Brightens the dish with fresh citrus notes, balancing the richness
• Cherry tomatoes: I choose ripe ones for a juicy burst that softens perfectly in the oven
• Fresh basil and parsley: Herbs bring a fresh, aromatic lift right at the end

Instructions

Prep Your Space:

Preheat the oven and get your baking dish ready by greasing or lining it. The anticipation begins as the oven warms up.

Make The Marinade:

Whisk olive oil, lemon zest, juice, garlic, salt, and pepper together—smells so fresh and inviting, like spring in a bowl.

Dress The Fish:

Brush the marinade generously on both sides of each halibut fillet. The fish glistens, ready to soak up the vibrant flavors.

Arrange The Veggies:

Scatter halved cherry tomatoes and sliced red onion evenly over and around the fillets. Sprinkle torn basil and chopped parsley like confetti.

Bake To Perfection:

Pop the dish in the oven for 15 to 20 minutes. The kitchen fills with the aroma of citrus and herbs as the tomatoes soften and burst.

Finish And Serve:

Once flaky and tender, remove from the oven and garnish with extra basil leaves and lemon wedges for a bright final touch.

Save to Pinterest

This dish once saved a rainy evening, turning a chill into warmth as friends gathered around the table, savoring each bite and the stories between.

Keeping It Fresh

Use the freshest herbs and tomatoes you can find; they make the biggest difference here. I like to add a little extra basil just before serving to keep that vibrant pop alive.

When You're Missing Something

If you don’t have halibut, firm white fish like cod or sea bass make great substitutes without losing the dish’s tender feel. Capers or olives add a salty punch if you’re after a bit more zing.

Serving Ideas That Clicked

This recipe shines alongside simple steamed rice or a hearty quinoa salad, catching every delicious juice that bubbles up in the baking dish.

• Don’t forget extra lemon wedges for that last bright lift
• If guests ask for seconds, have crusty bread ready to soak up every drop
• Leftovers make an easy lunch topped with a drizzle of olive oil and fresh herbs

Save to Pinterest

Thanks for hanging out in the kitchen with me. Here’s to many more meals that feel like a warm hug after a long day.

Recipe Questions & Answers

→ What type of fish is best for this dish?

Halibut is ideal for its firm texture, but cod, sea bass, or other white fish work well as alternatives.

→ Can I use canned cherry tomatoes?

Fresh cherry tomatoes provide a better burst of flavor and texture, though canned might be used in a pinch.

→ How do I know when the fish is cooked?

The halibut is done when it flakes easily with a fork and is opaque throughout.

→ What side dishes pair well with this meal?

Steamed rice, quinoa, or crusty bread complement the dish and soak up the flavorful juices.

→ Can I add other herbs or ingredients?

Capers or pitted olives add a briny depth, and extra basil or parsley garnish enhances freshness.