Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Sear-Roasted Halibut with Tomato & Capers

Scott Phillips

Servings: four.

To dress up this dish and add color, try using several varieties of tiny tomatoes.


  • 1 pint cherry or grape tomatoes, halved
  • 2 Tbs. capers, rinsed and chopped
  • 1-1/2 Tbs. chopped fresh oregano
  • 1-1/2 tsp. balsamic vinegar
  • Kosher salt and freshly ground black pepper
  • 1-1/2 lb. thick skinless halibut fillet (or other mild white fish, like cod), cut into 4 even pieces
  • 1/3 cup all-purpose flour
  • 2 Tbs. extra-virgin olive oil
  • 2 medium cloves garlic, thinly sliced

Nutritional Information

  • Calories (kcal) : 280
  • Fat Calories (kcal): 100
  • Fat (g): 11
  • Saturated Fat (g): 1.5
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 55
  • Sodium (mg): 570
  • Carbohydrates (g): 8
  • Fiber (g): 1
  • Protein (g): 37


  • Position a rack in the center of the oven and heat the oven to 450°F.

    In a medium bowl, mix the tomatoes, capers, oregano, vinegar, 1/2 tsp. salt, and 1/4 tsp. pepper.

    Season the fish with 3/4 tsp. salt and 1/4 tsp. pepper and dredge it in the flour, shaking off the excess. Heat the oil in a 12-inch (preferably nonstick) ovenproof skillet over medium-high heat until shimmering hot. Add the fish, evenly spaced, and cook without touching until it browns and releases easily from the pan (check by gently lifting one of the corners), about 3 minutes. Flip the fish, sprinkle the garlic around it, and cook until the garlic just starts to brown on some edges, about 30 seconds. Pour the tomato mixture around the fish and transfer the skillet to the oven. Roast until the fish is just firm to the touch and opaque when you pry open a thicker piece with a paring knife, 3 to 6 minutes.

    Let the fish rest for a couple of minutes and then serve with the tomato mixture spooned over it.


Rate or Review

Reviews (29 reviews)

  • kathykeepscookin | 11/06/2021

    Love this recipe! Will make often, as it is easy to prep, easy to cook and tasty. The timing to sear/roast halibut was spot on. Restaurant quality meal, Definitely a MUST try!!

  • User avater
    motherslittlehelper | 08/31/2020

    Absolutely fantastic! A taste of the Greek Isles for sure. Super easy because not only is the prep fast, most ingredients are staples. Just get good fish, and be sure to watch the timing to your liking! Already prepared this twice in one week! Wow.

Show More

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.