Tomato Basil Baked Halibut with White Beans

• 4 halibut fillets (6 oz each)
• 1 15-oz can white beans, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil leaves, chopped
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• 1 tsp dried oregano
• Salt to taste
• Black pepper to taste
• 1/2 tsp red pepper flakes (optional)
• 1/4 cup grated Parmesan cheese (optional)

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a bowl, whisk together olive oil, balsamic vinegar, garlic, oregano, salt, pepper, and red pepper flakes if using.
3. 3 Arrange halibut fillets in a single layer in a baking dish.
4. 4 Scatter cherry tomatoes and white beans around the fillets.
5. 5 Pour the dressing over the fish and vegetables.
6. 6 Bake for 20-25 minutes, or until the halibut is flaky and opaque.
7. 7 Sprinkle with chopped basil and Parmesan cheese before serving, if desired.

Equipment

• Baking dish
• Whisk
• Baking sheet

Variations

• Substitute halibut with cod or another firm white fish.
• Add a splash of white wine to the dressing for extra depth.

Substitutions

• If halibut isn't available, use cod or sea bass.
• For a vegan version, replace Parmesan with nutritional yeast.

Pairings

• A glass of crisp Sauvignon Blanc
• A side of garlic mashed potatoes

Nutrition

Tips

• For a quicker prep, use canned diced tomatoes instead of cherry tomatoes.
• Adjust the spice level by adding more or fewer red pepper flakes.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven to maintain texture.

Freezing: This dish does not freeze well due to the texture of the fish. Best enjoyed fresh.

Serving Suggestions

• Serve with a side of roasted asparagus or a fresh green salad.
• Pairs well with a crusty baguette to soak up the sauce.

FAQ