Entree: Norway – Northern Norway – Kveite (Pan-seared Atlantic halibut fillets served with browned butter, capers, lemon, and boiled potatoes)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 40 min

Ingredients

- 4 kveite (halibut) fillets, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) olive oil
- 4 tbsp (56 g) unsalted butter
- 2 tbsp (30 g) capers, drained
- 2 tbsp (30 ml) lemon juice, plus lemon wedges for serving
- 1 lb 8 oz (680 g) small new potatoes
- 2 tbsp (8 g) fresh dill, chopped
- Salt and freshly ground black pepper to taste
- Optional: 1 tbsp (15 ml) cold butter for finishing sauce

Instructions

1. Cook potatoes: Place new potatoes in a pot, cover with cold salted water, bring to a boil and simmer until tender, 12–15 minutes depending on size. Drain and keep warm.
2. Season fish: Pat kveite fillets dry and season both sides with salt and pepper. Heat 2 tbsp (30 ml) olive oil in a large skillet over medium-high heat until shimmering.
3. Sear fillets: Add fillets skin-side down if skin is on; cook 3–4 minutes without moving to crisp, then flip and cook 2–3 minutes more until opaque and just cooked through (internal temp about 135–140°F / 57–60°C). Transfer fillets to a warm plate and tent loosely with foil.
4. Make browned butter sauce: Reduce heat to medium-low, add 4 tbsp (56 g) butter to the same pan. Swirl until solids turn golden brown and smell nutty, about 2–3 minutes. Remove from heat and stir in capers and 2 tbsp (30 ml) lemon juice. Optionally whisk in 1 tbsp (15 ml) cold butter for gloss.
5. Finish and serve: Spoon brown butter and capers over the fillets, sprinkle with chopped dill, and serve with boiled potatoes and lemon wedges on the side. Season additional salt and pepper to taste.