Andreas Viestads Norwegian Baked Halibut With Herbs And Rosemar Recipes

ANDREAS VIESTAD'S NORWEGIAN BAKED HALIBUT WITH HERBS AND ROSEMAR

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.

ROASTED HALIBUT AND POTATOES WITH ROSEMARY

Steps:

• Heat oven to 400 degrees. Boil potatoes in well-salted water for 15 minutes, until tender. Rinse with cold water to cool, then cut each potato in half lengthwise.
• Transfer potatoes to shallow roasting pan, or rimmed baking sheet large enough to hold potato halves in 1 layer.
• Drizzle potatoes generously with 2 to 3 tablespoons olive oil. Using your hands, massage the potatoes to coat with oil and turn potatoes cut-side up. Sprinkle lightly with salt. Roast potatoes, uncovered, until nicely browned, 20 to 25 minutes.
• As potatoes cook, prepare the fish: Season fish fillets on both sides with salt and pepper. Sprinkle with garlic, rosemary, red-pepper flakes and crushed fennel seeds, if using. Drizzle with 1 tablespoon olive oil, then rub seasoning into fillets.
• When potatoes are brown, use a spatula to push them to the sides of baking dish, leaving room in the center for the fish. Lay fillets side by side in 1 layer. Roast fish until opaque and just cooked through, about 15 minutes. It should flake when pressed gently.
• Transfer fish and potatoes to a warm platter or individual plates. In a small bowl, mix together parsley, lemon zest and finely chopped rosemary. Sprinkle parsley mixture over fish and potatoes. Serve with lemon wedges.

ROASTED HALIBUT WITH LEMONS, OLIVES AND ROSEMARY

Steps:

• Heat oven to 450 degrees. Place fish in a baking dish, brush fillets with 1 teaspoon of oil and season with salt and chile pepper. Top each fillet with a rosemary branch and several slices of lemon. Drizzle remaining oil over lemon slices and sprinkle with additional salt. Scatter olives over fish and pan.
• Bake until just opaque, about 10 minutes. If lemon slices have not browned or singed (this will depend on how thinly you slice them), place pan under broiler for 1 to 2 minutes. Serve drizzled with more olive oil; sprinkle with more salt and chili, if desired.