Everybody knows that we should eat fish. In Poland we most often go for salmon, trout, codfish or herrings. Zander, flounder and, less commonly, sole, turbot and rose fish take possession of our summer holiday table. During my seaside holiday I often buy smoked halibut. I like its delicate texture and, obviously, its inimitable taste. More rarely, halibut appears on our table as a dinner dish. This is a big mistake.

Halibut, like every sea fish, is a valuable source of iodine – an ingredient necessary for children's growth. If it is missing from our diet, it could contribute to difficulties in learning. Halibut also contains antibacterial copper, iron, zinc, calcium and phosphorus. Reportedly, fish oil soothes our trouble with rheumatic joints.

In one of my favorite trips with Karol Okrasa there appeared a recipe for rolls, or rather stuffed savoy cabbage with halibut. Today I decided to try it.

Ingredients:

400g of halibut fillets

4 leaves of savoy cabbage

a few sprigs of fresh dill

1 teaspoon of dried thyme

2 cloves of garlic

peel from one lime

2 tablespoon of olive oil

salt and pepper

Heat the oven up to 185C.

Spice the halibut up with salt, pepper, thyme and lime peel and sprinkle it with the olive oil. Put some slices of garlic and sprigs of dill on each piece of fish. Leave it in the fridge for 15 minutes. Prepare the cabbage leaves as you would for traditional stuffed cabbage (link). Cut the big vein from the leaves and boil them for a short while. Wrap the halibut up in the cabbage leaves, then wrap them up tightly in aluminum foil and bake for 25-30 minutes, depending on the size of the fish.

Enjoy your meal!