Roasted Halibut with Cabbage

Instructions

1. 1

   Preheat oven to 425°F. Toss cabbage wedges with 2 tablespoons olive oil, 0.5 teaspoon salt, and 0.25 teaspoon pepper on a large baking sheet, spreading in a single layer.

   Tip: Arrange cabbage cut-side down for better caramelization.

2. 2

   Roast cabbage for 12 minutes until golden brown and beginning to soften.

3. 3

   While cabbage roasts, pat halibut fillets dry and brush both sides with remaining 2 tablespoons olive oil. Season generously with salt and pepper.

   Tip: Dry fish ensures better browning and crust formation.

4. 4

   After cabbage has roasted 12 minutes, push it to the sides of the sheet and place halibut fillets in the center. Return to oven and bake for 10-12 minutes until halibut is opaque and flakes easily.

   Tip: Don't overcook—halibut cooks quickly and becomes dry if done too long.

5. 5

   While fish finishes, melt butter in a small saucepan over medium heat. Add minced garlic and sliced shallot, cooking for 2 minutes until fragrant.

6. 6

   Deglaze the pan with white wine, scraping up any browned bits. Let it reduce by half, about 2 minutes.

7. 7

   Remove from heat and stir in lemon juice, fresh thyme, and lemon zest. Season with a pinch of salt and pepper to taste.

   Tip: Adding butter sauce off heat prevents the herbs from becoming bitter.

8. 8

   Divide roasted cabbage and halibut among four plates. Drizzle the warm lemon-herb butter sauce over each fillet and around the plate. Serve immediately.

   Tip: Garnish with fresh lemon wedges and extra thyme for presentation.