Andreas viestad's norwegian baked halibut with herbs and rosemar (recipe)
| Andreas viestad's norwegian baked halibut with herbs and rosemar (recipe) | |
|---|---|
| Name | Andreas viestad's norwegian baked halibut with herbs and rosemar |
| Ingredients | Halibut steaks • Fine sea salt • Fresh parsley • Mixed fresh herbs • Garlic cloves • Bay leaves • White wine • Sweet butter • Fresh rosemary • Fresh parsley • Fresh thyme • Bay leaf • Lemon zest • Fresh lemon juice |
| Cooktime (in hours) | 0.333333333 |
| Preptime (in hours) | 1 |
| Totaltime (in hours) | 1.333333333 |
| Keto friendliness | Keto friendly |
| Calories | 239 |
| Fat | 23.2 |
| Protein | 0.9 |
| Carbohydrate | 3.2 |
| Fiber | 0.7 |
| Net carbohydrates | 2.5 |
| Sugar | 0.6 |
| Saturated fat | 14.6 |
| Cholesterol (mg) | 61.1 |
| Sodium | 1176.6 |
| Servings | 4 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Andreas viestad's norwegian baked halibut with herbs and rosemar (recipe) is a keto friendly food item with net carbohydrates of about 2-3 per serving.
Andreas viestad's norwegian baked halibut with herbs and rosemar (recipe) details
Recipe instructions
- 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 8F.
- Pour wine over the fish and cover baking dish with foil.
- Bakefor 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.
Food tags
European,
Andreas viestad's norwegian baked halibut with herbs and rosemar (recipe) details
Time:
Prep Time in Hours and Mins:1H20M
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Contributors: Prab R. Tumpati, MD
