Andreas Viestad's Norwegian Baked Halibut With Herbs And Rosemar
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.
Steps
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 400f.
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 .
Ingredients
halibut steaks, fine sea salt, fresh parsley, mixed fresh herbs, garlic cloves, bay leaves, white wine, sweet butter, fresh rosemary, fresh thyme, bay leaf, lemon zest, fresh lemon juice, salt and pepper