Oven-Roasted Halibut with Cherry Tomatoes & Thyme

Recipe by: Karen Bussen | from Simple Stunning Parties at Home

Cookstr

Course: Main Course

Total Time: Under 1 Hour

Skill Level: Easy

Cost: Moderate

oven-roasted-halibut-with-cherry-tomatoes-amp-thyme

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.

Yield: Serves 6

INGREDIENTS

6 tablespoons butter at room temperature, plus 2 tablespoons for sautéing
12 sprigs thyme, plus 1 tablespoon chopped
1 large savoy cabbage (about 2 pounds), finely shredded
1 bunch scallions, thinly sliced
6 halibut fillets, about 5 ounces each
Salt and pepper
Juice of 2 lemons (¼ cup)
¼ cup Sauvignon Blanc, or other dry white wine
½ pint cherry tomatoes, sliced in half

Directions

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.