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A piece of oven-roasted halibut with cherry tomatoes and thyme on a bed of cooked cabbage.
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4.60 / 5 votes

Oven-Roasted Halibut, Cherry Tomatoes, and Thyme

Halibut is a meaty yet light fish, and the brightness of the tomatoes pairs beautifully with fresh thyme.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Mains
Cuisine: American
Servings: 6 servings
Calories: 325

Ingredients

  • 6 tablespoons (3 oz) butter, at room temperature, plus 2 tablespoons for sauteing
  • 12 sprigs thyme, plus 1 tablespoon chopped
  • 1 large savoy cabbage, (about 2 pounds), finely shredded
  • 1 bunch scallions, thinly sliced
  • Six (5-ounce) halibut* fillets
  • Salt and pepper
  • Juice of 2 lemons, (1/4 cup)
  • 1/2 cup Sauvignon Blanc, or other dry white wine
  • 1/2 pint cherry tomatoes, sliced in half
US - Metric

Instructions

  • In a small bowl, combine the butter and the chopped thyme, mixing to incorporate the herbs. If you like, spoon the herb butter into the center of a piece of parchment or wax paper and roll it into a log shape. Chill the butter for at least an hour for easy slicing. If you don't want to make the butter log, just chill the butter in a bowl covered with plastic (it won't look as good, but the butter is going to melt in the oven anyway).
  • Preheat the oven to 425°F (220°C).
  • Melt the remaining 2 tablespoons of the butter in a large pan, and saute the cabbage and scallions over medium heat until tender, about 6 minutes. Portion the cooked cabbage into 6 equal piles in a casserole dish.
  • Place a halibut fillet on each pile of cabbage, season with salt and pepper, and drizzle with lemon juice and white wine. Cut the prepared herb butter into 6 equal-sized pats, and place one on top of each fillet. Scatter halved tomatoes evenly around the fillets. Top each piece of halibut with 2 sprigs of thyme. Cover the casserole with foil and bake for 20 minutes.

Notes

*What's the best substitute for halibut?

It depends if you're looking for fillets or steaks, really. Here, the recipe uses halibut fillets so you'd be best off using fluke, flounder, or turbot. If you were going to use halibut steaks, the better sub is striped bass or cod. 

Nutrition

Serving: 1serving | Calories: 325kcal | Carbohydrates: 17g | Protein: 32g | Fat: 14g | Saturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 167mg | Fiber: 8g | Sugar: 6g