Get everyone happy with this baked halibut and grape tomatoes for dinner! Seasoned halibut fillets and juicy grape tomatoes are baked in the oven. This halibut recipe is super easy to prep from scratch. A quick and easy dinner the whole family will love. Enjoy!
Ingredients list for the baked halibut tomato recipe
- 1 pound halibut fillet, preferably skinless
- 3 cups grape tomatoes
- 4 cloves garlic, sliced
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika or chili powder
- 1/2 teaspoon red chili pepper flakes
- 1/2 teaspoon salt and cracked pepper, or to taste
- Zest of one lemon
- 1 teaspoon fennel seeds
- 1 teaspoon coriander seeds
- 1/4 cup chopped fresh cilantro
Directions
1. Preheat your oven to 400°F (200ºC). Pat the halibut fillet dry with paper towels.
2. In an oven-safe dish, place the cherry tomatoes, garlic, salt, pepper, Italian seasoning, paprika, red chili pepper flakes, coriander and fennel seeds. Pour the olive oil on top, and toss until well combined.
3. Place the fish fillet in the middle of the baking dish, surrounded by the cherry tomatoes. Sprinkle with the remaining Italian seasoning, dill, salt, pepper, paprika, olive oil, and crushed red pepper flakes.
4. Bake halibut and cherry tomatoes in the preheated oven for 25 minutes, until the tomatoes blister and the fish is cooked through and easily flakes with a fork. Cooking time may vary depending on the thickness of your halibut fillet.
5. Sprinkle the baked halibut and tomato with more fresh cilantro if you like, and serve immediately on top of rice or pasta. Enjoy! ❤️
Tips for the baked halibut and tomato recipe
- Feel free to crisp up the fish and tomatoes in the oven in broil mode for a couple of minutes before serving.
What to serve with the baked halibut and tomatoes?
This baked halibut recipe pairs very well with a thick slice of bread to soak up the juices ;) We like to serve it over rice, pasta, bulgur, or even quinoa! Yes, fish with quinoa is a thing – we even made a recipe: One-Pan Fish Fillets with Quinoa and Cherry Tomatoes.
Can we use frozen halibut?
Yes, you can use frozen fish for this recipe. Thaw it overnight in the refrigerator or in cold/lukewarm water if the fish is sealed in plastic. We recommend thawing the fish fillet first because it will not cook evenly and will end up overcooked on the outside while the inside is still raw.
How and how long to keep the baked halibut and tomato leftovers?
In your refrigerator, you can keep the baked halibut and tomato in an airtight container for up to 2 days. Reheat in the oven, tented with foil to avoid drying the dish.
More halibut recipes you might like
- Pan-Seared Halibut with Browned Butter
- Roasted Halibut Fish Tacos
- Baked Halibut with Lemon Butter
- Parmesan Crusted Baked Halibut Fish
