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Baked Halibut Fillets with Roasted Tomatoes and Balsamic Glaze

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Baked Halibut Fillets with Roasted Tomatoes and Balsamic Glaze





  • 2 (5 oz.) halibut filets
  • 1 pint grape tomatoes cut in half
  • 1 Tbsp. olive oil
  • 1/2 tsp. Borsari seasoned salt (orange ginger)*
  • 1 tsp. Paul Prudhomme’s Magic Salt Free Seasoning Blend (or your favorite salt-free seasoning)
  • 1 tsp. fresh or dried parsley
  • 1 Tbsp. balsamic glaze**
  • Fresh ground pepper to taste
  • 6 basil leaves, chiffonade***
  • Basil leaves for garnish

*Look for Borsari products at or Whole Foods Market. Cavender’s Greek Seasoning may be substituted.

** Place one cup of balsamic vinegar in a sauce pan and heat over medium heat until reduced to 1/4 cup. Store in airtight container until ready to use. Skip the balsamic glaze step if you are in a rush, or purchase a glaze at the grocery store.

***To chiffinade basil, stack washed basil leaves on top of one another so the edges line up evenly.  Place larger leaves on bottom of the stack.


  1. Preheat oven to 425.
  2. Cover cookie sheet with heavy duty foil.
  3. Place halibut filets on one half of cookie sheet and the tomatoes on other half.
  4. Drizzle all ingredients with oil and sprinkle with seasonings.
  5. Place in preheated oven and cook for approximately 10 minutes or until fish flakes with a fork.
  6. Remove from oven add balsamic glaze and pepper.
  7. Mash tomatoes with potato masher. Stir in basil. Place halibut on serving platter, top with tomato mixture. Garnish with basil.

Yield: 2 Servings

Nutritional Analysis (per serving):
Calories: 265            
Fat: 10 g
Saturated Fat: 1 g 
Carbohydrate: 10 g
Cholesterol: 10 mg  
Sodium: 402 mg
Protein: 31 g  

Recipe provided by Kathy Duran-Thal, RDN, LD, Cooper Clinic Nutrition Services