Sunday Supper: Halibut De Provence and Sautéed Seasonal Vegetables


We had the wonderful surprise of being guests and not having to make this delicious dish ourselves. This classic flavor profile can be used on chicken, turkey, beef, lamb, vegetables or fish. If you haven’t had a chance to experiment with this flavor profile, I encourage you to do so. it is very versatile and a great spice to have on hand. Herbs de provence is easily found at most grocery stores and other local retailers. Flavors of lavender, fennel, thyme and basil are common in most blends. The blend that we enjoyed also included oregano.

You could make this dish as a quick and easy week night dinner or as a delectable dish for guests. It can be made in 20 minutes.

What You Need
4-6oz. of Halibut per person
Herbs de Provence
1-2 T. Olive Oil
2 T. Butter
Kosher salt
Brussel Sprouts 4-5 per person
1 head Red Cabbage
1 Yellow Onion per every 2 people

What To Do
Preheat the oven to 350 degrees. Prepare your fish by gently rinsing under cool water and patting dry with a paper towel. Set on a plate and sprinkle with kosher salt and Herbs de Provence. Allow to rest at room temperature until ready to cook approx. eight minutes.

Rinse the cabbage and the brussels in cool water. Chop the ends off the brussels and toss. Slice each sprout i half the long way. Keep any loose leaves that may fall off on the process. Cut the end of of your cabbage head and remove the outer layer of leaves and discard. Thinly slice the cabbage with a large knife or by using a mandolin.

In a large sauté pan, add 2 T. Butter and 1 T. olive oil over medium high heat and sprinkle a pinch of kosher salt in the pan. Chop the ends of the onion off then cut into two halves and remove skin. Begin slicing onion into large pieces and add to the pan. Sauté for approx. 2-3 minutes then add brussel sprouts. Stir for one minute then add the cabbage. Reduce heat to medium and continue to stir occasionally allowing the brussels to brown face down.

While the vegetables are cooking, add 1 T. Olive oil to a medium sized oven-safe fry pan over med-high heat. once the oil comes to temperature, approximately 2 minutes, add the fillets to the pan and sauté for 1 minute per side then finish off in the oven for 6 minutes.

Serve with the sautéed vegetables and serve with a perfectly chilled Sauvignon Blanc.


  1. Sounds yummy– I haven’t cooked fish in the longest time, but I think I will try this recipe out. Btw, it was nice to meet you at the blogging class on Saturday :)

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