Cabbage Patch Halibut Recipe

Name: Cabbage Patch Halibut
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons butter; 1 large head cabbage; 2 (7 ounce) skinless, boneless halibut fillets; salt to taste; 1 pinch cayenne pepper, or to taste; 1 tablespoon thinly sliced fresh ginger; 1 Fresno chile, thinly sliced; 2 tablespoons sliced green onions; 1 tablespoon soy sauce; 1/4 teaspoon sesame oil; 1 pinch sesame seeds, or to taste (optional); Miso Butter:; 2 tablespoons butter (optional); 1 teaspoon white miso paste, or more to taste (optional)

Servings: persons

2 teaspoons butter
1 large head cabbage
2 (7 ounce) skinless, boneless halibut fillets
salt to taste
1 pinch cayenne pepper, or to taste
1 tablespoon thinly sliced fresh ginger
1 Fresno chile, thinly sliced
2 tablespoons sliced green onions
1 tablespoon soy sauce
1/4 teaspoon sesame oil
1 pinch sesame seeds, or to taste (optional)
Miso Butter:
2 tablespoons butter (optional)
1 teaspoon white miso paste, or more to taste (optional)

1
Cut out the core of the cabbage, leaving a 2- to 3-inch hollow in the base. Place head, stem-side up, in a large stockpot; pour in 1 to 2 inches of water. Cover and bring to a boil over high heat. Steam until leaves come off easily, about 3 minutes. Peel off 2 leaves large enough to wrap your fillets; let cool.
2
Preheat the oven to 450 degrees F (230 degrees C). Grease a baking dish with butter.
3
Season halibut with salt and cayenne on both sides. Lay cooled leaves flat on your work surface. Center fillets over each leaf. Divide ginger, Fresno chile, and green onions over fish. Spoon soy sauce on top; sprinkle with sesame oil and seeds.
4
Fold the stem side over each fillet. Fold in the sides and wrap the leafy end on top. Tie fish with string if desired. Transfer to the prepared baking dish, seam-side up.
5
Bake in the preheated oven until fish flakes easily with a fork, about 15 minutes. Let sit for 5 minutes.
6
Mix 2 tablespoons butter and miso together. Snip off the string and transfer fish to a shallow bowl. Spoon pan juices on top, unwrap cabbage, and top with miso butter.

230

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 teaspoons butter, 1 large head cabbage, 2 (7 ounce) skinless, boneless halibut fillets, salt to taste, and more.

Yes, Cabbage Patch Halibut 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.

That's it — enjoy your meal!

Cabbage Patch Halibut

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions