1 Review

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!

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EdsGirlAngie April 13, 2005
Andreas Viestad's Norwegian Baked Halibut With Herbs and Rosemar