Halibut with Burst Cherry Tomato Sauce Is the Weeknight Dinner You'll Make All Summer

Twenty minutes, one pan, and a handful of cherry tomatoes that are at their absolute best right now. Halibut is one of the mildest, most forgiving fish you can cook — it sears quickly, stays moist, and lets a bright, garlicky tomato sauce do the heavy lifting. The couscous soaks up every drop of that sauce, which means no part of this plate goes to waste. When the week is packed and decisions are hard, this is the recipe that earns its place in the rotation.

What You'll Need

• 2 halibut fillets (6 oz each), patted dry
• 1 pint cherry tomatoes
• 3 cloves garlic, thinly sliced
• 3 tablespoons olive oil, divided
• 1/4 teaspoon red pepper flakes
• 1/2 cup dry white wine (or chicken broth)
• 1 tablespoon unsalted butter
• 1/4 cup fresh basil leaves, torn
• Kosher salt and black pepper
• 1 cup couscous
• 1 cup boiling water or low-sodium chicken broth
• 1 tablespoon olive oil (for couscous)

How to Make It

1. Combine the couscous with 1 tablespoon olive oil and a pinch of salt in a heat-safe bowl. Pour 1 cup boiling water or broth over it, stir once, cover tightly with a plate or plastic wrap, and set aside for 5 minutes.
2. Season the halibut fillets generously on both sides with kosher salt and black pepper.
3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add the halibut and cook undisturbed for 3 to 4 minutes, until a golden crust forms. Flip carefully and cook another 2 to 3 minutes, until the fish is opaque and flakes easily. Transfer to a plate and tent loosely with foil.
4. Reduce heat to medium. Add the remaining tablespoon of olive oil to the same pan. Add the garlic and red pepper flakes and cook for 30 seconds, stirring constantly, until fragrant.
5. Add the cherry tomatoes and a pinch of salt. Cook, pressing down gently on the tomatoes with a spoon, for 3 to 4 minutes until they burst and release their juices.
6. Pour in the white wine and scrape up any browned bits from the bottom of the pan. Simmer for 2 minutes until the liquid reduces slightly.
7. Remove from heat and swirl in the butter until melted. Stir in the torn basil.
8. Fluff the couscous with a fork. Plate the couscous, top with the halibut, and spoon the cherry tomato sauce generously over everything.

Tips & Variations

• No halibut? Cod, mahi-mahi, or sea bass all work well here. The technique is the same — look for fillets that are roughly the same thickness so they cook evenly.
• Skip the wine if needed. Low-sodium chicken broth gives the sauce a slightly more savory base and is an easy swap that keeps everything pantry-friendly. A small squeeze of lemon at the end brightens it back up.
• Leftovers: The tomato sauce keeps well in an airtight container in the fridge for up to 3 days and is excellent spooned over pasta, scrambled eggs, or crusty bread. The halibut is best eaten the same day.

Recipes like this one — fast, fresh, built around what's actually good right now — are exactly what Curate My Plate is designed to surface when your week is full and your mental energy is low. Plan your week in minutes — free at curatemyplate.com