Oven-Roasted Halibut Recipe with Cherry Tomatoes and Thyme

Oven-Roasted Halibut Fillets are roasted over a bed of tender cabbage, finished with thyme-infused butter and bright cherry tomatoes. The method keeps the white fish firm and moist while the compound butter and lemon-wine drizzle highlight the natural flavors. –Karen Bussen

Oven-Roasted Halibut, Cherry Tomatoes, and Thyme

Halibut is a meaty, yet delicate white fish that pairs especially well with fresh herbs and bright acidity. In this recipe the fish is placed on a soft bed of sautéed savoy cabbage and scallions, drizzled with lemon juice and white wine, and finished with herbed butter and halved cherry tomatoes. Roasting concentrates the flavors while keeping the fillets moist; the herb butter melts over the fish and the vegetables, creating a simple but elegant main course.

Ingredients

• 6 tablespoons (3 oz) unsalted butter, at room temperature, plus 2 tablespoons for sautéing
• 12 sprigs thyme, plus 1 tablespoon chopped
• 1 large savoy cabbage (about 2 pounds), finely shredded
• 1 bunch scallions, thinly sliced
• Six 5-ounce halibut fillets (see notes for substitutes)
• Salt and freshly ground black pepper
• Juice of 2 lemons (about 1/4 cup)
• 1/2 cup dry white wine (Sauvignon Blanc recommended)
• 1/2 pint cherry tomatoes, halved

Instructions

1. Make the herb butter: In a small bowl, combine the 6 tablespoons of butter with 1 tablespoon of chopped thyme. Mix thoroughly. For neatness, spoon the compound butter onto parchment or wax paper, shape into a log, and refrigerate for at least an hour; if you prefer, cover the butter in a bowl and chill—it will melt during roasting regardless.
2. Preheat the oven to 425°F (220°C).
3. Heat the remaining 2 tablespoons of butter in a large skillet over medium heat. Add the shredded cabbage and sliced scallions and sauté until tender, about 6 minutes. Transfer the cooked cabbage into a casserole or shallow baking dish, arranging it into six even piles to form beds for the fish.
4. Place one halibut fillet on each cabbage pile. Season each fillet generously with salt and pepper. Drizzle the lemon juice and white wine evenly over the fillets. Cut the chilled herb butter into six equal portions and place one pat on top of each piece of fish. Scatter the halved cherry tomatoes around the fillets and tuck two thyme sprigs atop each piece.
5. Cover the casserole with foil and bake for 20 minutes, or until the fish is cooked through and flakes easily with a fork. Remove the foil for the last few minutes if you prefer the tomatoes to roast more deeply. Serve immediately, spooning some of the pan juices over the fish and vegetables.

Notes

Best substitutes for halibut: If you cannot find halibut fillets, use another firm, flaky white fish such as fluke, flounder, or turbot for fillets. For steaks, suitable alternatives include striped bass or cod. Baking time may vary by thickness—monitor doneness and adjust as needed.

Adapted From

Simple Stunning Parties at Home

Nutrition (per serving, approximate)

• Calories: 325 kcal
• Carbohydrates: 17 g
• Protein: 32 g
• Fat: 14 g (Saturated fat: 8 g)
• Cholesterol: 101 mg
• Sodium: 167 mg
• Fiber: 8 g
• Sugar: 6 g

Nutrition information is automatically calculated and should be used as an approximation.

Recipe Testers’ Reviews

Linda Pacchiano

This oven-roasted halibut is straightforward to prepare and delivers a refined result. Prep and bake times are short, but the finished dish feels layered and sophisticated. The herbs, cabbage, and tomatoes complement the white fish beautifully. If you prefer to avoid butter, olive oil with chopped herbs works well as a lighter alternative.

I found it unnecessary to fuss over making the butter into a perfect log since it melts in the oven, though forming it ahead does make portioning easier. Be sure to season the fish well; that seasoning step is crucial for balanced flavor. If you substitute another firm white fish, watch thickness and adjust baking time.

Janie P.

The dish was a delicious surprise given how few ingredients it uses. I used cod in place of halibut with excellent results. The sautéed cabbage and scallions add pleasing texture, and the cherry tomatoes brighten the plate both visually and in taste. The butter, wine, and lemon juices seep into the cabbage during baking, so additional seasoning of the greens isn’t necessary.

Making the herbed butter in advance and slicing it into pats made assembly effortless. Paired with a simple salad and a dry white wine, this makes a light, satisfying meal for warm-weather evenings.