Fish that is easy to prepare, tastes good and is rich on vitamins and omega-3? Get the recipe on Baked White Halibut from Norway.
Norwegian halibut is a flatfish that is often served as a substantial fillet with an even thickness throughout. Its firm white flesh has a distinctive flaky structure and its large bones are easy to remove, allowing for easy preparation and consistent results. Rich in protein, vitamins and omega-3, halibut’s firm, flaky flesh pairs well with a variety of ingredients and can be prepared in multiple ways. Due to its high quality, steady supply and versatility, halibut has secured a place among chefs worldwide.
Try this easy recipe – ready to eat in 20 min. 
Easy Recipe – Baked White Halibut from Norway
- Total Time: 22 mins
- Yield: 4 servings 1x
Description
Baked White Halibut from Hjelmeland, Norway
Ingredients
- 2 lbs (900 g) Norwegian White Halibut fillet
- 8 oz (225 g) salted butter
- 4-6 shallots, finely chopped
- 1/2 bunch parsley, finely chopped
Instructions
- Preheat oven to 350°F.
- Put halibut in a roasting pan and bake for 20 minutes or to desired
- temperature. Let it rest on a warm place or with a lid on for another 20
- minutes.
- While the halibut is cooking, melt the butter until just beginning to brown.
- Add shallots and let it cook for about 3 minutes, or until shallots are golden
- brown. Add parsley and serve.
- Prep Time: 2 mins
- Cook Time: 20 mins
- Category: Main Course
- Cuisine: Scandinavian
Nutrition
- Serving Size: 1 serving
- Calories: 420
If You Liked This Recipe, You’ll Love These
- Mahi-Mahi with Italian Tomato and Caper Sauce
- Lemongrass Braised Bison Osso Buco
- Cook Like a Chef: Steamed Halibut with Butternut Squash Purée and Pomegranate Reduction
- How to Make Authentic Greek Tzatziki
Frequently Asked Questions
Why does the recipe call for resting the halibut for 20 minutes after baking?
After baking at 350°F for 20 minutes, the recipe calls for resting the fish on a warm place or with a lid on for another 20 minutes. This carry-over period lets the thick halibut fillet finish cooking gently from retained heat, reducing the risk of overcooking the delicate flesh while ensuring the center reaches temperature.
What does it mean to brown the butter for the sauce?
The recipe melts 8 oz (225 g) of salted butter “until just beginning to brown” before adding the shallots. Browning butter — cooking it past the melting point until the milk solids turn golden — creates a nutty, toasty flavor that makes the simple four-ingredient sauce taste far more complex than it looks on paper.
What makes Norwegian white halibut different from other fish?
The article describes Norwegian halibut as a flatfish with firm, flaky white flesh and an even thickness throughout, which makes it cook consistently without thin edges drying out before the center is done. It is also rich in protein, vitamins, and omega-3, and its large bones are easy to remove before serving.
