Ingredients

The following ingredients have 6 Servings
  • 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)

Instruction

  • 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.