Halibut with Cabbage and a pomegranate sauce

WINE RECOMMENDATION: 2-3 year old Rheinhessen or Nahe Weissburgunder. Full bodied, rich and complex. With refreshing acidity and pronounced minerality.


2 x 200 g halibut chops

1 x small white cabbage

100 g butter



half a pomegranate

1 x spring onion

15 g parsley

15 g chives

15 g dill

2 dl olive oil

juice from half a lemon

salt and pepper



Preheat oven to 180 degrees. Pour some of the olive oil into a frying pan and when hot add the halibut chop and sear both sides. Place in oven and cook for 8 to 10 mins. Slice the cabbage and remove the white core. Add butter to a clean pan and once melted add the cabbage and cook until tender. Season with salt and pepper.

For the sauce, extract the seeds from the pomegranate in a bowl of cold water. Chop the parsley, dill, chives and spring onions and place in a bowl with the olive oil and season with salt and pepper.

Serve the halibut on a bed of cabbage and sauce on the side.