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    You are in: Home / Recipes / Andreas Viestad's Norwegian Baked Halibut With Herbs and Rosemar Recipe
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    Andreas Viestad's Norwegian Baked Halibut With Herbs and Rosemar

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    1 hr

    20 mins

    Chef Kate's Note:

    From a recipe by Andreas Viestad, the effort and all the herbs are worth it. The result is a wonderful sauce that complements but doesn't overwhelm the fresh halibut taste. You can do the rub ahead of time (even the night before). You can also simplify and just use rosemary, parsley and bay leaves. Prep time does not include marinating time.

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    Ingredients:

    Servings:

    Units: US | Metric

    For the rub

    For baking the fish

    • 1/2 cup white wine (enough to cover the bottom of the pan)

    For the sauce

    Directions:

    1. 1
      Rinse fish in cold water; pat dry.
    2. 2
      Rub steaks on both sides with sea salt.
    3. 3
      Combine parsely, mixed herbs, bay leaves and garlic and rub onto both sides of the fish.
    4. 4
      Place fish in a deep baking dish, cover and refrigerate for at least thirty minutes or up to twenty four hours.
    5. 5
      Preheat oven to 400°F.
    6. 6
      Pour wine over the fish and cover baking dish with foil.
    7. 7
      Bake for 15 to 20 minutes until fish is cooked through and the meat comes easily away from the bone.
    8. 8
      Transfer fish steaks to a platter and keep warm.
    9. 9
      Pour pan juices into a small saucepan and reduce over medium heat to about one quarter cup of liquid.
    10. 10
      Meanwhile, in another saucepan, heat one tablespoon of butter until foamy.
    11. 11
      Add rosemary, thyme and bay leaf and saute gently for about two minutes.
    12. 12
      Add remaining butter.
    13. 13
      When butter is melted, add parsley and lemon zest and cook over medium to low heat for about three to four minutes.
    14. 14
      Do not allow sauce to boil.
    15. 15
      Finally, add the lemon juice, the reduced pan juices and salt and pepper to taste.
    16. 16
      Strain sauce and discard herbs.
    17. 17
      Brush the herbs off the fish steaks and plate, pouring a little of the butter sauce over the each portion of fish.
    18. 18
      Serve the remaining sauce on the side.

    Browse Our Top Halibut Recipes

    Ratings & Reviews:

    • on April 13, 2005

      55

      Absolutely delicious fish preparation! I had already made halibut earlier in the week so I used two very large Lake Superior whitefish fillets and halved the rest of the ingredients. Love the combination of fresh herbs (and my hands smelled absolutely lovely after chopping all that greenery). The sauce of reduced pan liquid + herb butter is the best; I used the extra to drizzle on some new potatoes. What a dish! Thanks so much for posting this recipe, Kate!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Andreas Viestad's Norwegian Baked Halibut With Herbs and Rosemar

    Serving Size: 1 (494 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 238.9
     
    Calories from Fat 208
    87%
    Total Fat 23.2 g
    35%
    Saturated Fat 14.6 g
    73%
    Cholesterol 61.0 mg
    20%
    Sodium 1176.5 mg
    49%
    Total Carbohydrate 3.1 g
    1%
    Dietary Fiber 0.7 g
    2%
    Sugars 0.6 g
    2%
    Protein 0.8 g
    1%

    The following items or measurements are not included:

    mixed fresh herbs

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