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Photo by: Joseph De Leo
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 thyme really shine through.
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 buller tor at least an hour for easy slicing. If you don’t want to make thc butter log, just chill the butter in a how) 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. Melt the remaining 2 tablespoons of the butter in a large pall, and sauté the cabbage and scallions over medium heal until tender, about 6 minutes. Portion the cooked cabbage into 6 equal piles in a casserole dish.
Place fillet on each pile of cabbage, season with salt and pepper, and dirzzle 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 fish with a 2 sprigs of thyme. Cover the casserole with foil and bake for 20 minutes.
Nutritional information includes 1/8 teaspoon of added salt per serving.6
Nutrients per serving (% daily value)