Andreas Viestad S Norwegian Baked Halibut With Herbs And Rosemar Recipe

Ingredients for Andreas Viestad S Norwegian Baked Halibut With Herbs And Rosemar

• Halibut Steaks
• Fine Sea Salt
• Fresh Parsley
• Mixed Fresh Herbs
• Garlic Cloves
• 2 bay leaves
• White Wine
• Sweet Butter
• Fresh Rosemary
• Fresh Thyme
• Bay Leaf
• 1 teaspoon lemon zest
• Fresh Lemon Juice
• Salt and pepper to taste

How to Make Andreas Viestad S Norwegian Baked Halibut With Herbs And Rosemar

1. Rinse 2 (6-ounce) halibut steaks in cold water and pat dry with paper towels.
2. Season both sides of each halibut steak generously with sea salt.
3. In a small bowl, combine 1/4 cup chopped fresh parsley, 2 tablespoons mixed fresh herbs (such as chives, dill, thyme), 2 bay leaves, and 2 cloves minced garlic. Rub this mixture onto both sides of the halibut steaks.
4. Place the fish steaks in a deep baking dish, cover with plastic wrap, and refrigerate for at least 30 minutes, or up to 24 hours.
5. Preheat your oven to 400°F (200°C).
6. Pour 1/2 cup dry white wine over the fish in the baking dish. Cover the dish tightly with aluminum foil.
7. Bake for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
8. Transfer the cooked halibut steaks to a warm platter and keep them covered.
9. Pour the pan juices into a small saucepan and bring to a simmer over medium heat. Reduce the liquid until about 1/4 cup remains.
10. Meanwhile, in another small saucepan, melt 1 tablespoon of butter over medium heat until foamy.
11. Add 1 tablespoon chopped fresh rosemary, 1 tablespoon chopped fresh thyme, and 1 bay leaf to the melted butter. Sauté gently for about 2 minutes.
12. Add 2 tablespoons of butter to the pan and stir until melted.
13. Stir in 2 tablespoons chopped fresh parsley and 1 teaspoon lemon zest. Cook over medium-low heat for 3-4 minutes, without letting the sauce boil.
14. Stir in 2 tablespoons lemon juice, the reduced pan juices, and salt and pepper to taste.
15. Strain the sauce through a fine-mesh sieve, discarding the herbs.
16. Gently brush off any excess herbs from the halibut steaks.
17. Plate the halibut, drizzle generously with the herb butter sauce, and serve the remaining sauce on the side.