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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.


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Reviews (25 reviews)

  • juliemoose | 10/16/2019

    This was great-the only thing I had to buy to make it, was the halibut. And like so many fish dishes, takes almost no time to cook! I could eat this every week!

  • RAJ168 | 01/05/2019

    This was my very first time cooking fish (vegetarian for 9 years, slowly reintroducing fish) and it was a total success!!! I made a few alterations - no flour, didn’t put it in the oven (somehow didn’t realize it needed to go into the oven until it was already on the pan and the pan wasn’t oven safe!) and instead covered the pan for a minute or so to make sure it was fully cooked, used fresh parsley and dried oregano, and added kalamata olives. So yummy! The only thing I want to note is that because I didn’t use flour, it didn’t brown. I was waiting for it to brown and finally realized it probably wouldn’t - next time I will flip it a little sooner! So happy that my first attempt to cook fish was so successful! Very encouraging :) Thank you!

  • chefwannabe | 11/10/2017

    I loved the fresh tomato sauce with this. However, I found the fish too simplistic. Maybe it was because my fish wasn't thick enough or fresh enough. Next time I will cover the fish in a panko based crust for more texture and contrast.

  • rvanp | 08/02/2017

    Soooooo good! Do not hesitate. As previously mentioned this was definitely restaurant quality and so fast and simple. I generally only eat fish when I'm in a restaurant where I know I can count on a nice preparation. Mostly I fear cooking fish, it always turns out very so-so. This recipe was a leap forward for me. I will definitely be creating this again... with confidence and wouldn't hesitate to serve it to guests. It's that good!

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