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Baked Halibut with Leeks and Cherry Tomatoes

By March 26, 2017Recipes
Reading Time: 3 minutes
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My dear friend Liza Utter and her husband Tom has us over for dinner a few years ago, and Liza made us a baked halibut dinner that was so incredible I simply could not believe my taste buds. She graciously gave me the recipe as soon as I asked for it — and now I’m giving it to you.

If you like fish and great flavor (that looks more complicated and fancy than it actually is), you are going to love this baked halibut dinner!

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Baked Halibut with Leeks and Cherry Tomatoes

If you like fish and great flavor (that looks more complicated and fancy than it actually is), you are going to love this baked halibut dinner.

Category Dinner, Paleo
Compliance Level Kickstart, Lifestyle, Performance
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Author Lauren Lobley


  • 1.5-2 lbs of halibut
  • 3 large leeks cut into 1/4 inch pieces (whites and light green parts only)
  • 3 lbs cherry tomatoes halved
  • 1/2 –1 cup extra virgin olive oil give or take
  • Additional olive oil for the pan
  • Lemon juice
  • Salt and pepper to taste


  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Heat a pan over medium-high heat. Add 2 tablespoons olive oil.
  3. Once the oil is hot, add 1/4 of the chopped leeks to the pan. You want to crisp these up to use as a garnish to finish the meal, so get them brown and crispy, but don’t burn them! Once they are crispy, take them out of the pan and put them aside on a plate lined with a paper towel to catch the grease.
  4. Using the same pan, turn the heat down to medium-low. Add about 1/2 cup to 1 cup of olive oil, or however much you need to coat the entire bottom of the pan so the oil comes up the sides about a 1/2 inch. The olive oil is going to be part of the sauce, so you can be generous with it!
  5. Once the oil is hot, add the rest of the leeks. Sweat them for 10-15 minutes until they are soft, buttery, and translucent. You can add salt and pepper at this stage, or you can wait until the end.
  6. Once the leeks are soft, add the cherry tomatoes.
  7. Once the tomatoes are in the pan, turn up the flame to let the oil, tomatoes, and leeks simmer and reduce together. After 15 minutes or so, put the cover over the pan and turn it to a low flame. Let everything cook out for another 15-20 minutes. If you haven’t seasoned with salt and pepper yet, do it now.
  8. Meanwhile, wash and dry your fish, and place it in a baking dish. Coat both sides with a little bit of olive oil, freshly squeezed lemon juice, and salt and pepper.
  9. Bake the fish at 350F for about 20 minutes, covering it with tin foil for the first 15, and removing the foil for the last 5. If your fish is really thick and not cooked after 20 minutes, turn the heat up to 400F and bake it another 5-7 minutes, or until done.
  10. Take the fish out of the oven and cover it with tin foil to let it rest for about 5 minutes before serving.
  11. To serve, take a large spoonful of leeks and tomatoes and lay it down on the plate. Then place a piece of fish on top, followed by more leeks and tomatoes, followed by the crispy leeks you prepared earlier.

Watch the video for a demonstration of how to make this amazing baked halibut:

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Lauren Lobley
Former pastry chef turned certified Integrative Nutrition Health Coach and healthy chef, Lauren is now in the throes of her most challenging work to date: motherhood. When she’s not mushing up food for her daughter, her goal is to not only create recipes for healthy food that taste good, but also to help people create a recipe for their own, unique healthy life. One that’s designed specifically to suit their needs, wants, and of course, taste buds!

You can check out her recipes for both food and for life at Delectable You. There you will also find over ninety cooking videos for your viewing pleasure.

Lauren lives in Malibu, California with her adventurer husband, Ted. Together they own a yoga studio called 5 Point Yoga, as well as an Adventure Yoga Retreats company that takes people all over the world doing yoga and, well, having adventures! Think skiing, yoga, and P90X in Jackson Hole, Mammoth, and Chamonix, surfing and yoga in Costa Rica, hiking Machu Piccu in Peru — you know, that kind of thing.

When she’s not cooking, recipe testing, and living and breathing health and wellness (and now chasing after her infant), she’s writing about it all on her blog. She’s also been published on The Good Men Project, Babble, Beyond Yoga, and The Elephant Journal, and has been regularly writing for a health and wellness PR firm for the last three years.