Herb-Crusted Halibut with Roasted Tomato Zucchini Salsa
Flaky halibut fillets coated in a fragrant blend of fresh spring herbs, served alongside a vibrant roasted tomato and zucchini salsa bursting with Mediterranean flavors. This light yet satisfying dairy-free dish celebrates the best of spring produce with bright, fresh flavors.
Ingredients
- 4 halibut fillets (150g each)
- 3 tablespoons olive oil, divided
- 3 tablespoons fresh parsley, finely chopped
- 2 tablespoons fresh dill, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 400g cherry tomatoes, halved
- 2 medium zucchini, diced
- 1 small red onion, finely diced
- 2 tablespoons capers, drained
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- Fresh basil leaves for garnish
Instructions
Preheat oven to 200°C (400°F) and line two baking sheets with parchment paper.
Spread cherry tomatoes and diced zucchini on one baking sheet, drizzle with 1 tablespoon olive oil, sprinkle with dried oregano, salt, and pepper. Toss to coat evenly.
Roast vegetables for 20-25 minutes until tomatoes are blistered and zucchini is tender and lightly caramelized.
Meanwhile, combine parsley, dill, chives, garlic, lemon zest, and 1 tablespoon olive oil in a small bowl to create the herb crust mixture.
Pat halibut fillets dry with paper towels and season both sides with salt and pepper.
Press the herb mixture evenly onto the top of each halibut fillet.
Heat remaining 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Sear halibut herb-side up for 2 minutes until golden underneath.
Transfer skillet to oven and bake for 10-12 minutes until fish is opaque and flakes easily, and internal temperature reaches 63°C (145°F).
Transfer roasted vegetables to a bowl, add diced red onion, capers, and lemon juice. Gently toss and season to taste.
Serve herb-crusted halibut immediately with roasted tomato zucchini salsa spooned alongside, garnished with fresh basil leaves.
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