While Insalata Caprese was created post WW1 as a patriotic Italian tribute, Caprese salad also plays homage to summer’s colorful bounty. Juicy tomatoes, aromatic basil, refreshing mozzarella & fruity olive oil, paired with a lemon-herb halibut and a drizzle of pesto. Squisito! Simple, yet layered, this recipe is the perfect ending to a sun-kissed day.
In a small bowl, combine 2 tablespoons olive oil, lemon juice, parsley, basil, garlic, ½ teaspoon sea salt & ⅛ teaspoon pepper.
Set aside.
In a shallow dish, place halibut fillets in a single layer.
Pour olive oil mixture over halibut, refrigerating for one hour.
Meanwhile, in a small bowl, toss cherry tomatoes in remaining 1 tablespoon olive oil.
Add mozzarella pearls, seasoning with remaining ½ teaspoon sea salt.
Set aside for 30 minutes.
Line a shallow baking dish with parchment.
Preheat oven to 450 degrees.
Place marinated halibut in prepared baking dish.
Bake until internal temperature reaches 145 degrees, or desired doneness.
While baking, add basil and remaining ⅛ teaspoon black pepper to tomato mixture.
Top baked fillets with Caprese mixture.
Serve alongside basil pesto, if desired.
