Oven-Roasted Halibut with Cherry Tomatoes & Thyme

• 6 tablespoons butter at room temperature, plus 2 tablespoons for sauteing
• 12 sprigs thyme, plus 1 tablespoon chopped
• 1 large savoy cabbage (about 2 pounds), finely shredded
• 1 bunch scallions, thinly sliced
• 6 halibut fillets, about 5 ounces each
• Salt and pepper
• Juice of 2 lemons ( 1/4 cup)
• 1/4 cup Sauvignon Blanc, or other dry white wine
• 1/2 pint cherry tomatoes, sliced in half

1. In a small bowl, combine the butter and the chopped thyme, mixing to incorporate the herbs.
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. Chill the buller tor at least an hour for easy slicing.
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. Preheat the oven to 425F.
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. Portion the cooked cabbage into 6 equal piles in a casserole dish.
8. Place fillet on each pile of cabbage, season with salt and pepper, and dirzzle with lemon juice and white wine.
9. Cut the prepared herb butter into 6 equal sized pats, and place one on top of each fillet.
10. Scatter halved tomatoes evenly around the fillets.
11. Top each piece of fish with a 2 sprigs of thyme.
12. Cover the casserole with foil and bake for 20 minutes.

butter, thyme, savoy cabbage, scallions, salt, lemons, sauvignon, cherry tomatoes

Taken from www.cookstr.com/recipes/oven-roasted-halibut-with-cherry-tomatoes-amp-thyme (may not work)