Don't worry; this recipe has nothing to do with those creepy dolls. This is one of easiest and most delicious ways you can cook fish. The leaf not only keeps the halibut moist, but also holds all your assorted garnishes and seasonings tight against the meat, which creates an even more intensely flavored result. The lovely aroma of cabbage will mask those fishy smells that usually linger in the kitchen. Garnish with fresh cilantro leaves.


Recipe Summary

15 mins
25 mins
5 mins
45 mins
2 fillets


Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Miso Butter:


Instructions Checklist
  • Cut out the core of the cabbage, leaving a 2- to 3-inch hollow in the base. Place head, stem-side up, in a large stockpot; pour in 1 to 2 inches of water. Cover and bring to a boil over high heat. Steam until leaves come off easily, about 3 minutes. Peel off 2 leaves large enough to wrap your fillets; let cool.

  • Preheat the oven to 450 degrees F (230 degrees C). Grease a baking dish with butter.

  • Season halibut with salt and cayenne on both sides. Lay cooled leaves flat on your work surface. Center fillets over each leaf. Divide ginger, Fresno chile, and green onions over fish. Spoon soy sauce on top; sprinkle with sesame oil and seeds.

  • Fold the stem side over each fillet. Fold in the sides and wrap the leafy end on top. Tie fish with string if desired. Transfer to the prepared baking dish, seam-side up.

  • Bake in the preheated oven until fish flakes easily with a fork, about 15 minutes. Let sit for 5 minutes.

  • Mix 2 tablespoons butter and miso together. Snip off the string and transfer fish to a shallow bowl. Spoon pan juices on top, unwrap cabbage, and top with miso butter.

Chef's Notes:

This technique should work no matter what fish and ingredients are used, but you may have to adjust the cooking time. Just make sure you cut your other ingredients nice and thin, so they're able to cook during the relatively short roasting time.

Be sure to save the rest of the head, since once chilled, and sliced thin, it makes for a very interesting salad. Or simply slice it thickly, and fry it up with a few sausages.

Editor's Note:

Nutrition data for this recipe includes the full amount of cabbage. The actual amount of cabbage consumed will vary.

Nutrition Facts

535 calories; protein 50.6g; carbohydrates 39.1g; fat 21.9g; cholesterol 104.6mg; sodium 967.2mg. Full Nutrition

Reviews (7)

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Most helpful positive review

Rating: 5 stars
delicious! I love your recipes Chef John! Read More
9 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
TRY THIS! Even if you think it may not be your thing, just try! It was delicious and so easy - I liked the presentation too. We didn’t have fresno chilies at the grocery store so I subbed with jalapeño. The fish cooked beautifully and the cabbage was also delicious. Everyone I cooked it for absolutely loved it too. This will be a staple recipe for me now. Thank you, Chef John! Read More
Rating: 5 stars
delicious! I love your recipes Chef John! Read More
Rating: 4 stars
Very good and I just followed the recipe. Read More
Rating: 5 stars
This was delicious - so flavorful and moist. I suspect you could substitute parchment paper or a baking bag for the cabbage, but I haven't tried this recipe that way yet. Read More
Rating: 5 stars
Delicious. I will definitely make again. Read More
Rating: 5 stars
It is truly amazing how delicious this is! Especially considering how easy and quick it was to make. Even the cabbage was was great. The hardest part is making sure you have all the ingredients. Personally I didn t think the miso butter was necessary. I had thick filets of cod so I split them in the middle and put a bit of the ginger green onions and peppers in there. This meal was a huge hit at my house. Read More
Rating: 3 stars
It was good, not great. Pretty easy Read More