Andreas Viestad's Norwegian Baked Halibut With Herbs And Rosemar

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 halibut steaks, about a third of a pound each
• 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)
• 1/2 cup wine (enough to cover the bottom of the pan)
• 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

Recipe

• 1 rinse fish in cold water; pat dry.
• 2 rub steaks on both sides with sea salt.
• 3 combine parsely, mixed herbs, bay leaves and garlic and rub onto both sides of the fish.
• 4 place fish in a deep baking dish, cover and refrigerate for at least thirty minutes or up to twenty four hours.
• 5 preheat oven to 400°f.
• 6 pour wine over the fish and cover baking dish with foil.
• 7 bake for 15 to 20 minutes until fish is cooked through and the meat comes easily away from the bone.
• 8 transfer fish steaks to a platter and keep warm.
• 9 pour pan juices into a small saucepan and reduce over medium heat to about one quarter cup of liquid.
• 10 meanwhile, in another saucepan, heat one tablespoon of butter until foamy.
• 11 add rosemary, thyme and bay leaf and saute gently for about two minutes.
• 12 add remaining butter.
• 13 when butter is melted, add parsley and lemon zest and cook over medium to low heat for about three to four minutes.
• 14 do not allow sauce to boil.
• 15 finally, add the lemon juice, the reduced pan juices and salt and pepper to taste.
• 16 strain sauce and discard herbs.
• 17 brush the herbs off the fish steaks and plate, pouring a little of the butter sauce over the each portion of fish.
• 18 serve the remaining sauce on the side.