Oven-Roasted Halibut with Cherry Tomatoes & Thyme

1. 1

   In a small bowl, combine the butter and the chopped thyme, mixing to incorporate the herbs.

2. 2

   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.

3. 3

   Chill the buller tor at least an hour for easy slicing.

4. 4

   If you dont want to make thc butter log, just chill the butter in a how) covered with plastic (it wont look as good, but the butter is going to melt in the oven anyway).

5. 5

   Preheat the oven to 425F.

6. 6

   Melt the remaining 2 tablespoons of the butter in a large pall, and saute the cabbage and scallions over medium heal until tender, about 6 minutes.

7. 7

   Portion the cooked cabbage into 6 equal piles in a casserole dish.

8. 8

   Place fillet on each pile of cabbage, season with salt and pepper, and dirzzle with lemon juice and white wine.

9. 9

   Cut the prepared herb butter into 6 equal sized pats, and place one on top of each fillet.

10. 10

    Scatter halved tomatoes evenly around the fillets.

11. 11

    Top each piece of fish with a 2 sprigs of thyme.

12. 12

    Cover the casserole with foil and bake for 20 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.