Andreas Viestad's Norwegian Baked Halibut With Herbs and Rosemar

Recipe by Chef Kate
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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