Baked Halibut On Savoy Cabbate – a delicious recipe with extra-virgin olive oil, red onions, salmon, white wine, lemon, freshly ground black pepper. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
In a large nonstick pan with a lid, heat the oil over medium heat. Add the onion and cook, stirring until softened and translucent, four to five minutes.
2
Lay the halibut steaks in a signle layer over the onion and add the wine. Season with pepper and lemn thyme. Cover tightly and cook until the fish is opaque and heated through, about 15 minutes.
3
Meanwhile, place the cabbage leaves in the top of a steamer set over one inch of boiling water. Cover and steam until the leaves soften but are still a vivid green, about eight to 1 minutes.
4
To serve, arrange two cabbage leaves on each plate. Center the halibut and onion over them and ladle some of the cooking liquid over the halibut. In a small bowl, combine the yogurt and horseradish. Spoon a dollop of the horseradish sauce onto each piece of halibut, garnish with a lemon wedge and serve immediately. Serves four
301
kcal
Calories
19
g
Fat
5
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 tsp. extra-virgin olive oil, 1/2 cup thinly sliced red onions, 4 4-oz. halibut steaks (or substitute salmon steaks), 1/2 cup dry white wine, and more.
Yes, Baked Halibut On Savoy Cabbate falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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