Roasted Halibut with Corn and Charred Tomato Compote
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This recipe came together on one of those evenings when I wanted something elegant but didn't have hours to spend cooking. Roasted halibut with corn and charred tomato compote delivers restaurant quality in just 45 minutes, and honestly, most of that is hands off time. The halibut is wonderfully lean and packed with omega 3 fatty acids that are great for your heart, while the fresh corn and burst tomatoes create this bright, caramelized compote that tastes like summer. Everything roasts together beautifully, making cleanup a breeze, and the ingredients are simple enough that you probably have most of them already.
Ella x
Ingredients
- 4halibut fillets(6 oz each, skin-on)
- 473 mlfresh corn kernels(about 3 ears of corn)
- 355 mlcherry tomatoes(halved)
- 5 tablespoonsextra virgin olive oil
- 3garlic cloves(minced)
- 237 mlfresh basil(roughly chopped)
- 1red onion(thinly sliced)
- 1lemon(zested and juiced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ½ teaspoonsmoked paprika
- 59 mlvegetable broth
Detail level
Instructions
- 1
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Tip: Parchment paper prevents sticking and makes cleanup easier.
- 2
Toss corn kernels with 2 tablespoons olive oil, half the minced garlic, salt, and pepper. Spread on one side of the baking sheet and roast for 8 minutes until lightly golden.
Tip: Roasting corn separately ensures it gets caramelized before the fish is added.
- 3
Pat halibut fillets dry and season both sides with salt, pepper, and smoked paprika. Place skin-side down on the baking sheet with the corn.
Tip: Drying the fish ensures better browning and crisper skin.
- 4
Drizzle the halibut with 1 tablespoon olive oil and roast for 12-15 minutes until the flesh is opaque and flakes easily with a fork.
Tip: Don't overcook halibut—it continues cooking slightly after removal from the oven.
- 5
While the halibut roasts, heat 2 tablespoons olive oil in a skillet over medium-high heat. Add sliced red onion and sauté for 3 minutes until softened.
Tip: Caramelizing the onion adds depth to the compote.
- 6
Add halved cherry tomatoes and remaining garlic to the skillet. Cook for 4-5 minutes, stirring occasionally, until tomatoes begin to blister and release their juices.
Tip: The blistering creates a concentrated tomato flavor.
- 7
Stir in vegetable broth, lemon juice, and most of the fresh basil. Simmer for 2 minutes. Season with salt and pepper to taste.
Tip: Reserve some basil to add at the end for fresh, aromatic flavor.
- 8
Plate the roasted halibut and corn, spoon the tomato compote around them, and garnish with remaining fresh basil and lemon zest.
Tip: A squeeze of fresh lemon juice at the table brightens all the flavors.
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