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Plated roasted halibut with burst tomatoes, basil pesto, and lemon wedges.
Alyssa

Roasted Halibut with Burst Tomatoes

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Main Dish
Cuisine: American
Calories: 327
Ingredients Method Notes

Ingredients
  

  • 4 small halibut filets (6 to 8 ounces each)
  • 3 tablespoons olive oil
  • 2 pints cherry tomatoes (preferably red and gold mix)
  • 2 cloves garlic, minced
  • 1/2 teaspoon kosher salt
  • 1 whole lemon, cut into wedges
  • 1/2 cup basil pesto

Method
 

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

Notes

This dish is perfect for a healthy weeknight dinner and can be easily customized with different herbs or accompaniments.