This healthy oven-roasted halibut recipe is gently infused with Mediterranean flavours to create the perfect summer fish dish.
One of our favourite Halibut recipes, it’s the perfect summer option for a hearty lunch or dinner. Halibut with oven-roasted tomatoes, basil and tapenade is so easy to make at home. The soft, sweet tomatoes work wonders with the tender piece of fish and the tangy flavour of the basil and tapenade. This recipe is ideally made and eaten on the same day for the best, freshest flavour. Serve with new potatoes and a crisp green side salad for the ultimate summer dinner dish.
- 250g cherry tomatoes, halved
- 2 tbsp olive oil
- Salt and freshly ground black pepper
- 2 x 200g halibut steaks
- 1 clove garlic, peeled and thinly sliced
- 1-2 tablespoons olive tapenade (olive paste)
- Basil leaves
Set the oven to Gas Mark 3 or 160°C.
Put the cherry tomatoes in a roasting tray, drizzle over 1 tbsp of the oil and season. Bake in the oven for 35 mins.
Increase the oven temperature to Gas Mark 6 or 200°C.
Season the halibut steaks and place in the tray with the cherry tomatoes. Scatter the garlic over the tomatoes and drizzle the fish with the remaining oil.
Bake the fish for 15-20 mins, until cooked through.
Serve with the tapenade and basil leaves.
Top tip for making Halibut with oven-roasted tomatoes, basil and tapenade
This recipe also works well with haddock or cod fillets - give it a go!