Roasted Halibut with Tomato and Herb Crust
Prep
20 mins
Cook
20 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it's elegant enough for guests yet simple enough to pull together in just 40 minutes total. The halibut gets a beautiful, crispy topping of herbed breadcrumbs and roasted cherry tomatoes that keep the delicate fish incredibly moist. I love that halibut is rich in omega 3 fatty acids, which support heart health, and the fresh basil and parsley add brightness without any heavy sauces. Best of all, everything comes together on one sheet pan, meaning minimal cleanup after dinner.
Ella x
Ingredients
- 4halibut fillets(6 oz each, skin removed)
- 473 mlcherry tomatoes(halved)
- 4garlic cloves(minced)
- 237 mlfresh breadcrumbs
- 3 tablespoonsfresh basil(finely chopped)
- 2 tablespoonsfresh parsley(finely chopped)
- 118 mlgrated parmesan cheese
- 4 tablespoonsextra virgin olive oil(divided)
- 2 tablespoonslemon juice
- ¾ teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
Detail level
Instructions
- 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
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
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
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
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
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
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
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
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.
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