Baked Halibut With Tomato Caper Sauce Recipe (2024)

One of the best fish dishes I have ever had, thanks to the amazing sauce! I used canned chopped tomatoes. I tripled the fresh thyme leaves (used 1 TBSP instead of 1 tsp), using English thyme from my garden. We used the plump Greek capers, and we did mash the capers and garlic together with mortar and pestle. Next time we may add a little chopped olive.....

This was delicious! I seared the halibut first in a cast iron pan, topped it with the sauce and baked at 450 for 10 min. Perfecto!!

Great recipe, will definitely make it again. I made two adjustments: 1) I cooked the sauce longer to further reduce the acidity of canned tomatoes; and 2) having read the comment below about the surface of the cooked fish, I put sauce on top of the fish before cooking it. The result looked beautiful, and the sauce flavor seeped in but did not overwhelm the fish flavor.

This is so delicious!! I like to cook the sauce and put it on top of the fish as it's finishing in the oven. I also like to sear the fish on top of the stove before adding the sauce and putting in the oven. If doing this reduce cooking time to about 10 min in oven. Perfecto!!

This sauce was delicious prepared with canned diced Italian tomatoes. I prefer to roast the fish without foil, checking at 10 minutes. And, inspired by one of Melissa Clarke's recipes, I scattered a few pitted and sliced Kalamata olives over the fish before roasting. This dish is easy to prepare for a family dinner or for company!

Flavorful, moist and delicious! I added a bit of red wine to the sauce and used plump capers. A most pleasing dish!

Really liked it. Added about a teas of anchovy paste.

This is a delicious and easy to prepare. Makes a great presentation and I wouldn't hesitate to serve it to guests for a nice dinner party. We served it with cauliflower "rice" and some broiled asparagus for a super healthy and satisfying dinner.

Winner - no herbs and no sugar. No one knew just how easy this savory sauce was ; )

I added a splash oof Pernod. It was great with the fish.

Agreed with those who seared the fish first, topped it with the sauce & baked it covered. Delish!! I miss Martha Rose!

Dad liked, plum market halibut needs to be cooked 20 minutes, 15 is not enough, 25 is too much. Sauce needs to cook a very long time, 1 hour got it to where the canned Kroger tomatoes softened

Dad liked, plum market thick halibut needed to cook 20 minutes, 25 was too long. Sauce needed to cook an hour

I followed the excellent suggestions below for pre-searing and baking with the sauce on top. I left off the lemon as I was lucky to have super fresh fish directly from the fisherman.

Love this sauce! Really good with canned tomatoes in the winter, but over the top delicious with fresh summer tomatoes. I didn’t peel the tomatoes, didn’t see the need. Black olives are a nice addition.

This is a great recipe. Made it exactly as written

I make the sauce in a cast iron pan, then add the fish right to it, top with lemon slices and put the whole pan in the oven. It’s been in my rotation this way for awhile and my kids even eat it. They like the capers.

I read all the comments; all very helpful. I choose to use shallots, a mortar and pestle to crush the garlic, capers, salt and pepper. I used wonderful fresh tomatoes and fresh thyme (as commenter, Jean suggested). I put the sauce on top of the halibut, with olive oil; covered in foil for 20 min. Uncovered for 10 min more. Served with roasted/smashed Yukon golds. Fabulous! Will make the sauce again for sure. And the method for the fish as well.

Made this tonight for the first time. It was superb. The only substitution was dried thyme for fresh because that is what I had available. I will definitely make this again.

Easy and extremely tasty. Lots of fresh herbs and I added some red pepper flake to give it some pep. Great dish

Superb. As it is winter I used a blend of spices that included basil and fennel. Delicious sauce and the halibut (needed closer to 20 minutes) was beautifully tender.

A sublime dish. I too seared the thick seasoned halibut steak. So to the sauce while the fish roasted. Onion and garlic aplenty cooked down. I used up fresh quartered cherry tomatoes followed by a can of the same. Greek mixed olives diced in lieu of the capers. It all reduced down to a sticky, jammy, juicy and ever so flavourful ragu. The halibut was generously spooned with the sauce and it all became so simpatico on the palate. So many complex flavours mingling on the palate. Luverly!

So delicious!! Served this over creamy, Parmesan polenta and a side of roasted asparagus, so easy yet elevated!