I love an one-pan meal that makes people say “how on earth was this made in one pan?” I also love an unfussy recipe that still makes you feel like you are cooking something wholesome, balanced and flavorful all at once. This Breaded Halibut over Sungold Tomatoes recipe is just that. It looks super impressive, and eats as crispy as a Fillet-o-Fish (don’t tell me that’s impossible until you try it!), and is filled with my favorite flavor combination of all time: tomatoes and something spicy. Plus, in terms of ingredients, it’s very minimal. Simple, easy, quick and classic – everything I love in a recipe!
What makes this halibut recipe work so well is the process. You start by toasting your breadcrumbs in the pan until they are golden and crunchy. Then you transfer them out of the pan and use the same pan to cook down the aromatics and tomatoes into a jammy sauce. The halibut quickly steams on top, then you add back the breadcrumbs, and you’re done! What you’re left with is a fish that tastes like it was breaded and fried, but is nowhere close. For an easy, impressive meal, this one is one of my favorites.
What are sungold tomatoes and what are good substitutes?
Sungold tomatoes are a variety of cherry tomatoes, but they are a deep orange and tend to be a bit sweeter and deeper in flavor. You’ll see them in abundance in the summer, and they are one of my favorite ingredients to cook with. I feel like they are just tomatoes with extra oomph – and I love when I can sneak in a bit of extra flavor here and there.
Now, I know sungolds aren’t everywhere, so all of my sungold tomato recipes can be easily made with cherry tomatoes of any color! Just note the look of the recipe may change, but the outcome will stay relatively the same.
Ingredients you’ll need for this recipe
I love when a recipe is big on flavor but low on ingredients. It keeps it more affordable, but still delicious. Here is everything you’ll need for this recipe:
- 3 cups sungold tomatoes, 17.5 ounces/500 grams
- 2 large shallots, 3.5 ounces/100 grams
- 4 garlic cloves
- 3 large Calabrian chili peppers, stored in oil (see the note in the recipe box for brands I like!)
- 1 cup brioche bread crumbs, 2 ounces/57 grams
- Extra-virgin olive oil
- Diamond Crystal kosher salt
- Freshly ground black pepper
- 1 pound fresh halibut, flounder, or cod
- 1/4 cup fresh basil leaves for garnish
Step 1 – Do your mise en place
The key to making something as easy as possible on yourself is getting everything prepped to go before you start actively cooking. For this recipe, halve the three cups of cherry tomatoes, thinly slice two shallots and thinly slice four garlic cloves. Finely chop up the three Calabrian chilies and set aside. From there, you’re ready to start cooking!
Step 2 – Prepare the bread crumbs
The brioche bread crumbs can either be brioche bread that you pulse in a food processor, or they can be breadcrumbs that you purchase from the store. Either way, you’ll want them toasted and seasoned.
I like to put the same pan I’m using for the entire recipe over medium heat, add a glug of olive oil and a bit of the oil from the Calabrian chilies (they are stored in oil, which is what I’m referring to!) and toss in the bread crumbs. I toast these for a few minutes, or until they turn a deep, golden brown.
Season the bread crumbs with salt to taste and transfer them to a bowl. Try to get as much out of the pan as possible, but no need to perfectly wipe it clean, we’re using it again shortly!
Step 3 – Cook down the tomato sauce
Now that the bread crumbs are done, I put the pan back on the heat and add another glug of olive oil. Then I add in the shallots first, they need the longest time to cook.
I cook down the shallots until they are beginning to soften, about 4-5 minutes. Then I add the sliced garlic and chilies and cook another 4-5 minutes, or until the garlic is beginning to look golden and softened.
From there, I toss in the tomatoes. These need the longest to cook, so I let them break down, stirring occasionally, for 8-9 minutes.
When this has turned into a sauce and is starting to bubble, it’s time to add the fish!
Step 4 – Steam the halibut and top with breadcrumbs
The halibut is super easy to cook because it simply steams right on top of the tomato sauce. You first need to season the tops of your halibut fillets (you can see a bit further down the blog post for other fish options), and then nestle them on top of the tomatoes.
Cover and steam for 6-8 minutes, or until the halibut is fully opaque!
When the halibut is fully cooked (perfectionists will want to check that it’s at least 135°F or more), remove the pan from the heat. Scatter the bread crumbs on top of the halibut only. Don’t let them get on the sauce, or they get a bit lost.
From there, you’re nearly done!
Step 5 – Garnish and serve!
Garnish is EXTRA important for this Breaded Halibut over Sungold Tomatoes, since it needs a little brightness! I top the platter with fresh basil, and then it’s ready to scoop onto plates.
The halibut is so tender that I use a big spoon (like the photo above), but serving utensils are up to you!
Substitutions for this recipe
Recipes this simple always need substitution options! Here is what I suggest for a few of the ingredients in this recipe:
What other fish can I use?
I recommend flounder, cod, fluke, mahi mahi or any other white fish that is thin enough to steam over the tomatoes!
What other tomatoes can I use?
Any cherry tomato is your best option for a substitute, but you can also use San Marzano tomatoes, Vine tomatoes or Globe tomatoes! Just make sure to chop them up first.
Can I use onion instead of shallots?
Absolutely. One half of a large yellow onion is perfectly suitable for this.
Looking for other fish recipes?
Here are a few other of my simple favorites!
This salmon recipe is sweet, slightly spicy, rich and tender, and done in no more than 30 minutes – and that’s being generous. If you want a quick, delicious and impressive protein that’s easy to make, this salmon recipe is it.
This is a one-pan 20-minute dinner that is creamy, filling, nutritious and delicious. Build a quick tomato curry and then gently poach whitefish right on top, and your meal is ready! Plus, it’s dairy-free and easily made vegan if you swap the fish for grilled tofu. This is one of my favorite ways to use simple ingredients to make a dinner that is packed with flavor and it’s always a crowd-pleaser, especially when you have a lot of cherry tomatoes on hand!
This is the kind of salad I made when I’m not in the mood to make an involved salad. It’s easy, unique, and has just the amount of textures and flavors to be something I want to eat again and again. Add in rich and simple grilled swordfish and dinner is fully served.
And that’s it for this Breaded Halibut over Sungold Tomatoes!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you.
Breaded Halibut over Sungold Tomatoes
Breadcrumb-crusted fish sits atop of jammy, flavorful sungold tomatoes in this easy, one-pan recipe. It tastes nearly fried, although it’s nowhere close, and somehow is the perfect mix of healthy but indulgent.
Ingredients
- 3 cups sungold tomatoes 17.5 ounces/500 grams
- 2 large shallots 3.5 ounces/100 grams
- 4 garlic cloves
- 3 large Calabrian chili peppers, stored in oil see Note for brands I like
- Extra-virgin olive oil
- 1 cup brioche bread crumbs 2 ounces/57 grams
- Diamond Crystal kosher salt
- 1 pound fresh halibut, flounder, or cod
- Freshly ground black pepper
- 1/4 cup fresh basil leaves for garnish
Instructions
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Begin with your mise en place. Halve the three cups of tomatoes, peel and thinly slice two shallots, and thinly slice the four garlic cloves. Chop up three Calabrian chili peppers. Set all of this aside.
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Set a large sauté pan with a tight fitting lid over medium heat. Add two tablespoons of extra-virgin olive oil and one tablespoon of the oil the Calabrian chilies are jarred in (it adds flavor and reduces waste!). Add in the one cup of brioche bread crumbs and toast, stirring often, for 4-5 minutes, or until the bread crumbs go from pale to golden brown and crispy. Season the bread crumbs with salt to taste and transfer them to a bowl.
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Wipe out as much of the pan as you can, but it doesn’t need to be perfect. Place the pan back over medium heat and add enough olive oil to coat the surface, usually three to four tablespoons.
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Add the shallots and cook, stirring occasionally, for 4-5 minutes or until it just begins to soften. Add the garlic and Calabrian chilies and cook an additional 4-5 minutes, or until the garlic is beginning to soften and take on a bit of color.
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Add in the sungold tomatoes. Season with a few pinches of salt. Give the pan a few shakes and let the tomatoes cook for 8-9 minutes, or until they begin to break down and turn jammy, bubbling similarly to a sauce.
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While the tomatoes are cooking, season the top sides of the halibut with a pinch of salt and a few cracks of black pepper.
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When the tomatoes have fully broken down into a jammy base, nestle the halibut right on top. Cover the pan and let the fish steam for 6-8 minutes or until it is fully opaque. For perfectionists, the internal temperature should read 135°F or higher.
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Remove the pan from the heat.
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Scoop the bread crumbs directly onto the halibut. Make sure to only give the halibut a bread crumb coating, avoid scattering the bread crumbs on the sauce.
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Tear the basil leaves over the top of everything.
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To serve, place the sauté pan in the center of the table and use a big spoon to cut into the halibut pieces. Scoop up some fish and some tomatoes along with it, and serve!
