I’m always looking for delicate ways to cook fish—especially halibut, which overcooks easily. Here’s a recipe that will have the fish lovers in your family standing up and applauding.

SERVINGS

Serves 3

INGREDIENTS

1 head Chinese cabbage

2 tablespoons whole grain Dijon mustard

1 tablespoon prepared Chinese hot mustard

Juice of 1 lemon

1 tablespoon grated fresh ginger

3 (8-ounce) pieces halibut fillet

1/2 cup chicken stock

PREPARATION

1.    Get water boiling in a large, ovenproof skillet, select 6 of the largest unbroken leaves from the cabbage, using a knife to remove them at the base where they attach to the core. Braise 2 leaves at a time in the boiling water for about 6 minutes, until the wide central ribs of the leaves bend easily. Take them out of the water, spread out flat on paper towels, and let cool. Set them aside and repeat until all 6 leaves are braised and cooled.

2.    In a small bowl, combine the mustards, lemon juice, and fresh ginger to make a thin paste. Return the skillet of water to high heat and start it boiling. Lightly oil a medium baking dish. Preheat oven to 300°F. Position a rack in the bottom third of the oven and a second rack in the top third.

3.    Lay one braised cabbage leaf on a cutting board. Take a piece of halibut in one hand and with the other hand smear its surface with a teaspoon or so of the paste, then place the smeared side down on the leaf. Smear the top of the fish with another teaspoon of paste—but not more. Lay a second leaf on top pointed in the opposite direction, and tuck the ends of the bottom leaf under the ends of the top leaf. Repeat until all three pieces are wrapped, and gently lay them side by side in the prepared baking dish.

4.    Place the skillet of boiling water on the bottom rack, and the baking dish with the halibut on the top rack of the oven. Bake for exactly 30 minutes. After 25 minutes, open the door and pour the chicken stock into the baking dish to keep things moist (although the halibut and cabbage leaves will have probably given up some of their juice to the pan). Serve immediately.