Recipe by Chef Kate
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.
Top Review by EdsGirlAngie
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!
- 4 halibut steaks, about a third of a pound each
For the rub
- 2 teaspoons fine sea salt
- 1 cup fresh parsley, chopped
- 1 cup mixed fresh herbs, chopped (thyme, tarragon, mint and or rosemary)
- 2 -3 garlic cloves, chopped
- 4 bay leaves (preferably fresh)
For baking the fish
- 1⁄2 cup white wine (enough to cover the bottom of the pan)
For the sauce
- 8 tablespoons one stick sweet butter
- 1 tablespoon fresh rosemary, finely chopped
- 2 teaspoons fresh parsley, finely chopped
- 1 teaspoon fresh thyme, finely chopped
- 1 bay leaf (preferably fresh)
- 1 teaspoon lemon zest, finely grated
- 2 -3 tablespoons fresh lemon juice
- salt and pepper
Directions See How It's Made
- Rinse fish in cold water; pat dry.
- Rub steaks on both sides with sea salt.
- Combine parsely, mixed herbs, bay leaves and garlic and rub onto both sides of the fish.
- Place fish in a deep baking dish, cover and refrigerate for at least thirty minutes or up to twenty four hours.
- Preheat oven to 400°F.
- Pour wine over the fish and cover baking dish with foil.
- Bake for 15 to 20 minutes until fish is cooked through and the meat comes easily away from the bone.
- Transfer fish steaks to a platter and keep warm.
- Pour pan juices into a small saucepan and reduce over medium heat to about one quarter cup of liquid.
- Meanwhile, in another saucepan, heat one tablespoon of butter until foamy.
- Add rosemary, thyme and bay leaf and saute gently for about two minutes.
- Add remaining butter.
- When butter is melted, add parsley and lemon zest and cook over medium to low heat for about three to four minutes.
- Do not allow sauce to boil.
- Finally, add the lemon juice, the reduced pan juices and salt and pepper to taste.
- Strain sauce and discard herbs.
- Brush the herbs off the fish steaks and plate, pouring a little of the butter sauce over the each portion of fish.
- Serve the remaining sauce on the side.