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.
Table of contents
- What are sungold tomatoes and what are good substitutes?
- Ingredients you’ll need for this recipe
- Step 1 – Do your mise en place
- Step 2 – Prepare the bread crumbs
- Step 3 – Cook down the tomato sauce
- Step 4 – Steam the halibut and top with breadcrumbs
- Step 5 – Garnish and serve!
- Substitutions for this recipe
- Looking for other fish recipes?
- Watch the recipe here
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!
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.
Watch the recipe here
The video may not fully represent the recipe. For best results, follow the instructions as written.
Breaded Halibut over Sungold Tomatoes
Equipment
- 1 chef's knife
- 1 sauté pan with a fitted lid
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
- 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.
- 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.
- 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.
- 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.
- 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.
- While the tomatoes are cooking, season the top sides of the halibut with a pinch of salt and a few cracks of black pepper.
- 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.
- Remove the pan from the heat.
- 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.
- Tear the basil leaves over the top of everything.
- 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!
I just made this tonight and it was ABSOLUTELY DELICIOUS! So easy and the directions were clear and approachable. I didn’t end up using the breadcrumbs (wanted to save some time) and it was still super flavorful. Another banger from Justine!
So happy you liked it! Thank you for taking the time to leave such a nice comment!
Hi Justine! Love your recipes. What pan do you use?
The sauté pan from Made In! I have it linked in my Most-Used items blog post here: https://justinesnacks.com/my-most-used-items/
I made this tonight and it was life changing. I finished with fresh dill and added capers while cooking the tomatoes down. This will be on repeat in my house. Thank you for this brilliant and delectable recipe!!
I am so thrilled you enjoyed it! The addition of capers sounds absolutely amazing!
This was the perfect summer meal. As a recovering fried food lover 🤣 I really appreciated the crumb topping. Used up a box of heirloom tomatoes from the local market and dug in. Great recipe. Great spice level. A real keeper!
So SO honored you left this comment! It makes my day when anyone calls a recipe “a keeper.” I’m glad you loved it!
I recently tried this dish and I have to say, it was absolutely delicious! The breadcrumb topping was a wonderful addition, adding great texture and complementing the halibut perfectly.
We made two minor adjustments to the original recipe: First, we used fewer chilis, just out of personal preference. Second, we added some leftover grilled corn for a little extra crunch. Both tweaks worked wonderfully.
I 100% suggest making this super approachable and delicious dish. It’s perfect for a quick, satisfying meal that doesn’t compromise on taste.
So so happy you liked it, and thank you for taking the time to leave a comment like this! Adjustments in reviews are always so helpful for people looking to make it!
Loved it!!!’ So good, so easy even my non fish lover really enjoyed. Will now think of anything and everything to put those breadcrumbs on.
So SO happy you liked it! And thank you for taking the time to leave such a kind comment!
This looks really easy and so good! I live in a place where the chili peppers may be hard to come by, so do you think the recipe would be good without, or do you have any suggestions for substitutes? ☺️
Hello! This will be delicious without it, but a teaspoon of red pepper flakes is a wonderful sub if you can find them!
This was terrific!
So SO happy you liked it!
I made a variation of this using things I had in my kitchen, so I can’t comment on the exact tomato sauce in the recipe. The approach of steaming fish over the sauce and then adding toasted breadcrumbs was amazing! The flavors and textures were also wonderful, I’m definitely going to make it again (for real next time!)
I’m so happy you liked it! And glad it worked with what you had in your kitchen, the fact that you could make it and enjoy it with what you already had always makes me so thrilled!
This was an outstanding dinner! I used beautiful yellow tomatoes (globe-sized) and followed the recipe to a “T”. I had never used Calabrian peppers before, but I’ll use them a lot now! I purchased a piece of mutton snapper and it went really well with this dish. I’m going to make it for my sister next week. I’m sure she will LOVE it.
Thank you so much for taking the time to leave such a kind rating and review! And I’m jealous of your tomatoes, they sound glorious!
This was great! Just made it for me and my husband after a trip to the farmers market today for sungolds. Found an old bottle of Calabrian chile paste in the back of the fridge that was unfortunately moldy, so I used red pepper flakes and it was delish! Will definitely be making this again, it tastes like summer on a plate!
So glad you liked it! And “Summer on a plate” is the best compliment 🙂
WOW!!!! This was the best meal
I have had all summer, if not all year! This recipe is incredible and very easy! I was able to get every ingredient from my local farmers market, making it an absolute keeper. We also added summer squash half way through cooking the tomatoes and it was perfect. I can’t imagine not craving this every day now! Thank you Justine!
Ahhhhh this comment makes me so incredibly happy! I’m so glad you enjoyed it!!
Easy, delicious, flavorful. That’s all you need to know. On a serious note, I will be draining my wallet on halibut so I can enjoy this as much as possible during sungold season.
I made this with some local cod, and some of my just-ripened cherry tomatoes. It was HolyCow delicious!! I can’t wait to make it again! Had some peaches for dessert to end a perfect summer meal. Yum! Thank you.
So happy you liked it! Cod is one of my favorite fish, I’m so jealous you get it locally!
This the first recipe of yours I have tried out and oh my god it impressed me so much!! I’ve never left a review on a recipe before but I felt like I had to for this because it changed my life. Thanks for helping eating fish be less boring for me!! Keep slaying
Omg I’M SO HAPPY YOU LIKED IT! Thank you for taking the time to leave a comment – it really helps the blog so much!
This was pure perfection. I just finished eating it and cannot wait to make it again for my entire family. I reduced the measurements, swamped out the peppers for a spicy mango chutney with Kashmiri chili and air fried son asparagus for a side to make it for just me tonight. Wow wow wow. It is so flavorful and truly a simple and approachable dish.
I don’t even really like tomatoes, but seeing you make this on IG made me curious. I’m so happy I gave it a shot. Staple meal that will be in heavy rotation for sure. Thank you!!
Honored you liked it! And the tomatoes with it 🙂
I do not eat or cook seafood. You made this look like I could. I did. It was easy and beautiful. My family’s bellies are happily full. I am excited to make it again and to make an impression on others I love. Thank you!
So so happy you liked it!
Genius way of cooking fish! This was sensational! I even screwed up and put Calabrian chili peppers in while toasting the breadcrumbs! A very happy mistake. Ready to make this again. Thank you!
I’m so glad you liked it!!