Roasted Halibut with Tomato and Herb Crust

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.

   Tip: Preheating ensures even cooking and helps develop a golden crust on top of the fish.

2. 2

   Pat the halibut fillets dry with paper towels and arrange them on the prepared baking sheet, spacing them about 2 inches apart.

   Tip: Dry fish ensures better browning and prevents the crust from becoming soggy.

3. 3

   In a small bowl, combine the minced garlic, breadcrumbs, fresh basil, parsley, Parmesan cheese, and red pepper flakes. Mix well to distribute ingredients evenly.

   Tip: Preparing the crust mixture ahead makes assembly quick and keeps your workspace organized.

4. 4

   Toss the halved cherry tomatoes with 2 tablespoons of olive oil, lemon juice, salt, and pepper in another bowl.

   Tip: Seasoning the tomatoes separately prevents the salt from drawing out too much moisture from the fish.

5. 5

   Brush the remaining 2 tablespoons of olive oil lightly over each halibut fillet, then season with salt and pepper.

   Tip: A light hand with oil keeps the fish from becoming greasy while maintaining moisture.

6. 6

   Divide the breadcrumb-herb mixture evenly among the four fillets, pressing gently onto the top of each piece to create an even crust.

   Tip: Press firmly but gently to ensure the crust adheres without compacting the delicate fish.

7. 7

   Arrange the seasoned cherry tomatoes around the fillets on the baking sheet.

   Tip: Roasting the tomatoes alongside the fish allows them to caramelize and concentrate their flavors.

8. 8

   Roast in the preheated oven for 18-22 minutes, until the halibut is opaque and flakes easily with a fork, and the breadcrumb crust is golden brown.

   Tip: Halibut cooks quickly; check for doneness by gently flaking the thickest part with a fork—it should separate into moist, tender flakes.

9. 9

   Remove from the oven and let rest for 2 minutes before serving. Spoon the roasted tomatoes over each fillet and drizzle with any pan juices.

   Tip: Resting allows the residual heat to finish cooking the interior while the crust sets.