Baked Halibut On Savoy Cabbate

1. 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. 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. 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. 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

* Per serving · 4 servings · Values may vary.