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1
Preheat oven to 350F (180C).
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2
Slice the onion into 1/4 inch slices.
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3
Slice the cabbage into 1/2-inch slices.
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4
Heat 2 tablespoons butter in a large frying pan.
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5
Add the onions and cook over medium high heat until they just begin to brown.
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6
Add the garlic and cabbage, season with salt and pepper and reduce the heat to low.
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7
Continue cooking about 40 minutes, or until the vegetables are tender and golden.
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8
Add the thyme leaves and set aside.
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9
Using a Mandoline or a very sharp knife, cut the potatoes into the paper thin slices.
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10
Season with salt and pepper and toss with olive oil.
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11
Cut 4 pieces of parchment paper into double layered heart shapes with a fold down the center, about 8 inches long.
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12
Open up the parchment and lay out the potatoes on one side in a single layer.
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13
Set a spoonful of cabbage mixture on top, sprinkle with sherry vinegar and then set a piece of halibut on top of the cabbage.
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14
Season the fish with salt and pepper and then sprinkle with chopped mint.
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15
Toss the carrots with the shallots, salt, pepper and olive oil and distribute among the packages on top of the fish.
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16
Toss in the capers.
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17
Close the packages by making tiny folds along the edges of the parchment paper hearts.
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18
Bake on sheet pans 15 minutes or until fish is cooked through.
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19
Cut the butter into 1/4 inch circles.
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20
When the fish are done, make a cross in the top of the paper and open it up.
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21
Slip a slice of anchovy butter in on top of the fish, garnish with a lemon wedge and a sprig of parsley and serve
