Baked Halibut Tomato

Let’s Chat About Baked Halibut Tomato (And Why I Love It)

Okay, so I’ve gotta tell you—this baked halibut tomato dish is really close to my heart. The first time I made it, I’d actually meant to cook something completely different (I was aiming for salmon, but the fish counter was out… story of my life right?). My mum used to bake fish with whatever veggies were lying around, so this just reminded me of those cozy weeknight dinners growing up. And you know what? I think it’s the tomatoes that do it for me—juicy, sweet, and honestly, they hide a multitude of overcooking sins if you get a bit distracted (which, let’s be real, happens more than I’d like to admit).

Oh, and if you’re nervous about fish sticking to pans or falling apart, trust me—this one is a real pal. It’s forgiving. Honestly, it’s almost as if it knows you’re tired after work and just wants to help you out.

Why I Keep Coming Back to This Recipe

I make this when I want something easy that still makes me feel like a proper adult who can cook (even when I’m just reheating leftovers the next day, which, actually, I think taste better—fight me). My family goes nuts for this because it’s so simple, but it feels kinda fancy, you know? Oh, and I’ve burnt the topping before—don’t do that. The broiler is not your friend if you forget about it. Anyway, the halibut stays tender, the sauce gets all bubbly… and you don’t end up with a sink full of dishes. I mean, unless you decide to go wild and make your own sides too, but that’s on you!

Here’s What You’ll Need (And Some Swaps I Use)

• 2 halibut fillets (about 150g each)—I’ve honestly used cod in a pinch, and it worked fine. My cousin Michelle swears by tilapia, but I think halibut wins for flavor.
• 1 large can diced tomatoes (400g-ish)—I sometimes chop up fresh tomatoes if they’re looking good at the market, but canned is what I usually reach for.
• 2 cloves garlic, minced—Or just a good squeeze from one of those tubes if you’re knackered.
• 2 tbsp olive oil—Any neutral oil works, but olive is what I grab unless it’s run out and I forgot to buy more (been there).
• 1 small onion, finely chopped—Red, white, whatever’s lurking in the fridge drawer.
• 1 tsp dried oregano—Fresh is lovely, but who really remembers to buy it?
• Salt and pepper—to taste, obviously.
• A handful of chopped fresh parsley (optional, half the time I forget it)
• Lemon wedges for serving—Don’t skip this bit if you can help it.

How I Actually Cook This (Mistakes Included)

1. Preheat your oven to 200°C (that’s about 400°F, if you’re across the pond). Don’t stress if it takes a little longer—I usually end up waiting for the oven to beep while I chop onions.
2. Drizzle about half the olive oil in a baking dish. If you don’t have a fancy one, just use whatever will fit the fish; I’ve even used a roasting tin lined with foil—less washing up.
3. Scatter the onions in the dish, followed by garlic (I sometimes toss the onions and garlic together first, but honestly, it all comes out in the wash).
4. Lay the halibut fillets on top of that veggie bed. If they overlap a bit, no big deal—they’ll shrink as they cook.
5. Pour the diced tomatoes (with their juice!) over everything. Sprinkle with oregano, a generous pinch of salt, pepper, and drizzle over the rest of the oil.
6. Cover the dish loosely with foil (if you remember; sometimes I forget and it just browns a bit more—still delicious). Pop it in the oven for about 18–22 minutes, depending on thickness. If you’re like me, this is where you start cleaning up and then get distracted by your phone.
7. Check the fish: if it flakes easily with a fork, you’re golden. Sometimes I stick it under the broiler for a minute to brown the top a little, but watch it like a hawk if you do—things escalate quickly.
8. Squeeze over some lemon and scatter parsley, if you’ve managed to find it.

Notes from My (Somewhat Messy) Kitchen

• Once I tried putting the tomatoes underneath the fish, thinking it’d keep it extra moist. It just made the bottom mushy, so—don’t do that.
• Extra garlic is always good, unless you’re about to go on a date (learned that the hard way).
• Don’t panic if the sauce looks runny at first; it’ll thicken a bit as it cools. Or just mop it up with bread.

Variations I’ve Played Around With

• I once tossed in capers and olives—a bit Mediterranean, and honestly, pretty tasty (just go easy or it gets salty fast).
• A layer of sliced zucchini or bell pepper under the fish works if you want more veg—sometimes I just need to clean out the fridge, you know?
• I tried subbing in coconut milk instead of tomatoes once and… well, let’s just say it was not a repeat performance. Tomatoes are really key here.

What If You Don’t Have the Right Equipment?

Any oven-safe dish will do. I have this battered Pyrex I use for everything, but I’ve literally just doubled up on baking trays in a pinch (just make sure it’s got a lip, otherwise it leaks everywhere; ask me how I know).

How to Store (If You Actually Have Leftovers)

If by some miracle you’ve got leftovers, pop them in an airtight container and stick in the fridge—they’ll keep for 2 days, but honestly, in my house it never lasts that long. I’ve microwaved leftovers and it’s fine (just a bit drier, maybe add a splash of water or more sauce if you’ve got it).

How I Like to Serve This (And a Weird Family Tradition)

I usually serve this straight from the baking dish with crusty bread and a leafy salad. My uncle insists it needs rice, but I say why make more work? Oh, and for some reason, we always argue about who gets the last bit of sauce—so make extra!

Pro Tips (AKA: What I’ve Messed Up Before)

• I rushed the baking once and pulled it out too soon—the fish was still kinda translucent. Now I just go by fork test; if it flakes, it’s done.
• If you forget to season the tomatoes, it’ll taste a bit flat. Actually, I find it works better if I salt in layers: onions, then fish, then tomatoes.
• Leaving it to cool for a few minutes before serving is good; otherwise, it’s like molten lava and you lose all sense in your tongue (not worth it).

FAQ: Honest Answers to Questions I Actually Get

• Can I use frozen halibut? Yeah, totally. Just thaw it first (or run it under cold water if you’re in a real hurry; I won’t tell anyone).
• What if my fish breaks apart? Happens to me all the time. It’ll still taste great—just call it rustic.
• Can I make this ahead? Sort of; you can prep everything and keep it in the fridge for a few hours, then bake when ready. But it’s best fresh, I reckon.
• Do I have to use halibut? Nope, use whatever white fish you like. I’ve even done this with salmon, but it’s a whole different vibe.
• Why does it sometimes taste acidic? That’s probably form the tomatoes; add a pinch of sugar or a splash of cream to mellow it out if needed.

And if you want to read a bit more about fish baking basics, I really like these ideas from BBC Good Food. Or if you’re feeling ambitious, Serious Eats has a deep dive on oven fish cooking—I’ve gone down that rabbit hole more than once! Anyway, hope you enjoy this as much as I do. Drop me a line if you give it a go (or, you know, if you also end up with sauce everywhere).

★★★★★ 4.10 from 116 ratings

Baked Halibut Tomato

yield: 4 servings

prep: 15 mins

cook: 25 mins

total: 40 mins

A delicious and healthy baked halibut dish topped with a savory tomato sauce, perfect for a light dinner. This easy recipe combines fresh halibut fillets with ripe tomatoes, herbs, and a touch of olive oil for a flavorful meal.

🖨️ Print Pin Recipe

Ingredients

• 4 halibut fillets (about 6 oz each)
• 2 cups ripe tomatoes, diced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice

Instructions

1. 1
   Preheat the oven to 400°F (200°C). Lightly grease a baking dish with 1 tablespoon of olive oil.
2. 2
   In a skillet over medium heat, add the remaining olive oil. Sauté the onion and garlic until fragrant and translucent, about 3 minutes.
3. 3
   Add the diced tomatoes, oregano, salt, and black pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until the tomatoes have softened and the sauce thickens slightly.
4. 4
   Arrange the halibut fillets in the prepared baking dish. Spoon the tomato sauce evenly over the fish.
5. 5
   Bake in the preheated oven for 20-25 minutes, or until the halibut is opaque and flakes easily with a fork.
6. 6
   Remove from the oven, drizzle with lemon juice, and sprinkle with fresh parsley before serving.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 260cal

Protein: 38 gg

Fat: 8 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 7 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

Did you make this recipe?

Please consider Pinning it!!