Roasted Halibut with Tomato-Caper Relish from ‘Endless Summer Cookbook’

Photograph by Lucy Schaeffer

From Yahoo Food’s Cookbook of the Week: Endless Summer Cookbook by Katie Lee

Roasted Halibut with Tomato-Caper Relish 
Serves 6 – 8

When I have a group over for dinner and I don’t have much time to cook but I still want to make something that looks impressive, I cook a large piece of fish and serve it family style. On a big platter, it looks much more dramatic than individual pieces of fish. Everyone takes as much or as little as they want. I made this halibut a couple of summers ago for my friend Mark’s birthday party; it was an instant hit and has become a regular on my party menus. I usually buy the fish with the skin on, as it helps hold it together when people serve themselves, but you certainly can get it without. 

1 (2- to 3-pound) piece center-cut halibut fillet, bones removed
Extra-virgin olive oil 
1 lemon, zested and halved 
Salt and freshly ground black pepper 
1 pint grape tomatoes, quartered 
1 small shallot, finely chopped 
2 tablespoons brined capers, drained, brine reserved 
1 teaspoon red wine vinegar 
12 fresh basil leaves, torn

Preheat the oven to 400°F. Oil a baking dish. Set the fish in the dish and rub the surface all over with oil. Squeeze the juice of half of the lemon over it and season it well with salt and pepper. Roast until cooked through but still moist, 15 to 20 minutes.

Meanwhile, put the lemon zest, 2 teaspoons lemon juice, the tomatoes, shallot, capers, vinegar, and 1 tablespoon oil in a small bowl and toss well to combine. Season the relish with salt and pepper to taste and mix well. Taste and add a little of the caper brine or a bit more lemon juice if it needs more flavor; fold in the basil. Remove the fish from the oven and immediately scatter the tomato relish over the top while the fish is still hot. Serve family style at the table.

Reprinted with permission from Endless Summer Cookbook by Katie Lee (Stewart, Tabori & Chang).

More fish recipes: 

Fish en Papillote from ‘Model Kitchen’

5 Better Ways to Grill Fish This Summer

Roasted Salmon With Spicy Cauliflower