Roasted Halibut with Tomato Cream Sauce
Elevate your seafood dinners with this Roasted Halibut with Tomato Cream Sauce recipe—an elegant yet surprisingly simple dish that’s perfect for weeknight meals or special occasions. Tender, golden-seared halibut fillets are oven-roasted to flaky perfection and paired with a luxurious tomato cream sauce made with sweet, juicy cherry tomatoes, garlic, fresh basil, and a touch of heavy cream. This stunning sauce complements the mild, buttery flavor of the fish, while a final squeeze of fresh lemon adds a bright, zesty finish. Ready in just 35 minutes, this one-pan recipe is as quick and convenient as it is impressive, making it a delightful option for seafood lovers. Serve it with crusty bread or a light salad to complete your meal—sure to dazzle your taste buds!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces (6 ounces each) Halibut fillets
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups (halved) Cherry tomatoes
- 3 cloves (minced) Garlic cloves
- 1 cup Heavy cream
- 0.25 cup (chopped) Fresh basil
- 2 tablespoons Unsalted butter
- 1 whole (sliced into wedges for serving) Lemon
Instructions
Preheat your oven to 400°F (200°C).
Pat the halibut fillets dry with a paper towel and season both sides evenly with 1 teaspoon salt and 0.5 teaspoon black pepper.
Heat 1 tablespoon of olive oil in a large ovenproof skillet over medium-high heat. Once hot, sear the halibut fillets skin-side up (if skin-on) for about 2 minutes, or until golden brown.
Flip the fillets over and cook for another 2 minutes. Then, transfer the skillet to the preheated oven and roast for 8–10 minutes depending on the thickness of the fillets, or until the fish is opaque and flakes easily with a fork.
While the halibut is in the oven, make the tomato cream sauce. Heat the remaining 1 tablespoon olive oil in a medium saucepan over medium heat.
Add the minced garlic and sauté for 1 minute until fragrant. Then, add the halved cherry tomatoes and cook for 5–6 minutes, stirring occasionally, until the tomatoes break down and release their juices.
Reduce the heat to low, and stir in the heavy cream. Simmer gently for 2–3 minutes until the sauce thickens slightly.
Remove the sauce from the heat and stir in the chopped fresh basil and unsalted butter until well incorporated.
When the halibut is done roasting, carefully remove it from the oven and let it rest for 2 minutes.
To serve, spoon the tomato cream sauce onto individual plates and place the roasted halibut fillets on top. Garnish with additional fresh basil if desired, and serve with lemon wedges on the side.
Nutrition Facts
Calories |
2609 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.8 g | 192% | |
| Saturated Fat | 69.9 g | 350% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 710 mg | 237% | |
| Sodium | 2873 mg | 125% | |
| Total Carbohydrate | 20.8 g | 8% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 9.3 g | ||
| Protein | 249.1 g | 498% | |
| Vitamin D | 102.1 mcg | 510% | |
| Calcium | 133 mg | 10% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 5120 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
