ANDREAS VIESTAD'S NORWEGIAN BAKED HALIBUT WITH HERBS AND ROSEMAR

Andreas Viestad's Norwegian Baked Halibut With Herbs and Rosemar image

Provided by Chef Kate

Categories Halibut

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 15

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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 white 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

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 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.