roasted halibut

Halibut is a meaty yet light fish, and the brightness of the tomatoes pairs beautifully with fresh thyme.

Oven-Roasted Halibut, Cherry Tomatoes, and Thyme

(3 oz) butter

thyme (plus 1 tablespoon chopped)

savoy cabbage ((about 2 pounds), finely shredded)

scallions (thinly sliced)

Six (5-ounce) halibut* fillets

Salt and pepper

lemons ((1/4 cup))

Sauvignon Blanc (or other dry white wine)

cherry tomatoes (sliced in half)

Chill

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

Melt

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.

Bake

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.

Serve guests to impress or an easy weeknight dinner with this simple but scrumptious Roasted Halibut with Tomatoes and Capers - in less than 20 minutes.

Roasted Halibut with Tomatoes and Capers

halibut, skinless (or cod), (1 1/2 inch thick or more)

salt and pepper

flour (for dredging)

olive oil

green onion, finely chopped

heirloom tomatoes, chopped (or cherry tomatoes, halved)

capers

Balsamic vinegar

garlic,

oregano,

cornstarch

Preheat oven to 450F.

PREPARE TOMATO CAPER TOPPING:  Mix together all ingredients for tomato caper topping in a small bowl.  Set aside.

SAUTE HALIBUT:  Divide halibut into 2-3 portions if desired or leave whole.  Sprinkle liberally with salt and pepper.  Dredge in flour and shake off excess.  Heat oil to medium high in a pan (ovenproof and non stick if available - if not, don&#039;t worry). Add fish and let it saute undisturbed for 3 minutes until lightly browned.  Flip fish over, add green onions and saute for another minute.

ROAST HALIBUT WITH TOPPING:  If pan is not ovenproof, transfer to small foil lined pan.  Pour tomato mixture around fish and green onions.  Roast for 3-6 minutes, depending on thickness of fish.  Don&#039;t overcook.  Fish is ready when fork can cut through it or instant thermometer reads 145F.   Serve halibut, topped with tomato caper mixture, over bed of fresh baby spinach or couscous if desired.

Top 2 roasted halibut recipes from across the web

The most viewed roasted halibut recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Oven-Roasted Halibut, Cherry Tomato...

Roasted Halibut with Tomatoes and C...

Top 2 roasted halibut recipes from across the web

The most viewed roasted halibut recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Oven-Roasted Halibut, Cherry Tomato...

Roasted Halibut with Tomatoes and C...

The most viewed roasted halibut recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine