Roasted Halibut with Burst Tomatoes Recipe

slow roasted halibut in a skillet with cherry tomatoes

4.10 from 10 votes

Roasted Halibut with Burst Tomatoes Recipe

Oven roasted halibut with burst tomatoes checks all of the boxes: gluten-free, keto-friendly, and healthy. All it takes is one pan to prepare, and you’ll have a perfectly crispy on-the-outside, tender on-the-inside baked fish dinner.

Prep Time15

Cook Time30

Total Time45

Course: Main

Keyword: easy, weeknight-friendly, healthyish, one pan meal, seafood

Servings: servings

Author: Jess Smith via Inquiring Chef

Cost: $20.00

Equipment

oven-safe skillet

Ingredients

4 small halibut filets (6 to 8 ounces each)
3 tablespoons olive oil
2 pints cherry tomatoes (I like to use a mix of red and gold)
2 cloves garlic, minced
1/2 teaspoon kosher salt
1 lemon, sliced into wedges
1/2 cup basil pesto

Instructions

Preheat the oven to 300 degrees F.
Season the halibut generously on both sides with salt and pepper.
Place an oven-safe skillet over medium-high heat. Add the halibut to the heated skillet and sear on one side until a golden crust forms, about 2 minutes. (Do not cook the halibut all the way through). Transfer the halibut to a plate and set it aside.
With the skillet still over medium-high heat, add the tomatoes, garlic, and salt. Cook the tomatoes until a few start to burst, 4 to 5 minutes.
Nestle the halibut in the burst tomatoes with the seared side facing up.
Bake until the fish is cooked through, 10 to 15 minutes.
Squeeze the lemon wedges over the entire dish and spoon the pesto over the halibut. Serve immediately.

Nutrition