Baked Halibut with Roasted Cherry Tomatoes, Basil, & Pine Nuts


From article: Southern (Italian) Style

  • 4 servingsServings


  • 11/2 lbs. halibut filet
  • 4 Tbs. olive oil, divided
  • 1 pint organic small cherry tomatoes (I use Sweet 100s)
  • 1/4 cup shredded basil leaves
  • 1 Tbs. pine nuts
  • Salt and pepper to taste


  1. Preheat oven to 425°F. Cut halibut into four equal portions. Place on parchment-lined sheet pan and oil both sides of fish pieces with 2 Tbs. olive oil. Bake 14-18 minutes depending on the thickness of fish, until cooked through but not dry. Transfer to warm serving platter or individual plates.
  2. Place tomatoes on another foil-lined sheet pan, and drizzle with remaining olive oil. Roast in oven until soft, but still whole, about 15 minutes. Toss with basil, pine nuts, and salt and pepper to taste. Spoon over fish, and serve.

Nutrition Information

  • Serving Size: 1 piece
  • Calories: 200
  • Carbohydrate Content: 3 g
  • Cholesterol Content: 85 mg
  • Fat Content: 17 g
  • Fiber Content: 1 g
  • Protein Content: 22 g
  • Saturated Fat Content: 2.5 g
  • Sodium Content: 120 mg
  • Sugar Content: 2 g
Tangy tomato trout recipe is a light dish featuring trout—one of the safest fish to eat—makes a perfect evening meal as summer moves into fall.

Tangy Tomato Trout

Pan roasting gives this moist, flaky fish a nice crispy skin. Ask your fishmonger to butterfly the fillets for easier prep.