This oven-roasted halibut fillet is topped with thyme butter and roasted over cabbage until plump. The halibut is then garnished with cherry tomatoes.
Halibut is a meaty yet light fish, and the brightness of the tomatoes pairs beautifully with the fresh thyme. The herb butter helps the flavor of the herb really shine through.–Karen Bussen
Oven-Roasted Halibut, Cherry Tomatoes, and Thyme
- Quick Glance
- Quick Glance
- 30 M
- 50 M
- Serves 6
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Recipe Testers Reviews
This oven-roasted halibut dish is very easy to prepare. The prep time is minimal and so is the baking time. However, the results convey a much more complex dish both in flavor and appearance.
The combination of the herbs, cabbage, and cherry tomatoes against the backdrop of the white fish is quite beautiful. It’s also a very healthy dish, if you want to substitute olive oil and chopped herbs for the compound butter.
Speaking of the butter, it really doesn’t pay to make it into a log since, as the recipe states, the butter is going to melt during baking anyway. Be sure to season the fish well, as it will turn out bland if you don’t—this is the only time you’re adding salt and pepper to anything in the recipe.
I think you can also substitute other firm, flaky fish fillets, such as cod or tilapia, however, you may have to adjust the baking time depending on the thickness of the fish. Twenty minutes was just ideal for the halibut. The fish came out perfectly done, not overcooked, and extremely moist.