Entree: Norway – Oslo & Eastern Norway – Kveite (Pan-roasted halibut fillets served with browned butter, lemon, and boiled potatoes)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 40 min

Ingredients

- 4 halibut fillets, approx. 6 oz (170 g) each, skin on or off as preferred
- 2 lb (900 g) small new potatoes, scrubbed
- 2 tbsp (30 ml) olive oil
- 6 tbsp (85 g) unsalted butter
- 1 tbsp (15 ml) fresh lemon juice
- 2 tbsp (30 g) chopped fresh flat-leaf parsley
- 1 tsp (5 g) coarse sea salt, divided
- 1/2 tsp (2.5 g) freshly ground black pepper, divided
- 1 lemon, cut into wedges, for serving
- Optional: 1 tbsp (15 g) capers, drained

Instructions

1. Place potatoes in a medium pot, cover with cold salted water, bring to a boil, then simmer until fork-tender, about 12–15 minutes depending on size; drain and keep warm.
2. Pat halibut fillets dry and season both sides with 1/2 tsp salt and 1/4 tsp pepper.
3. Heat olive oil in a large nonstick or stainless-steel skillet over medium-high heat until shimmering. Add fillets skin-side down if skin-on and cook without moving until the skin is crisp and the fish is mostly cooked through, about 3–4 minutes.
4. Carefully flip fillets and cook 1–2 minutes more until just opaque through the center. Transfer fillets to a warm plate and loosely tent with foil.
5. Reduce heat to medium-low; add butter to the same skillet and cook, swirling occasionally, until the butter foams and turns a deep golden-brown with a nutty aroma, about 2–3 minutes. Watch closely to avoid burning.
6. Remove skillet from heat and stir in lemon juice, remaining 1/2 tsp salt, 1/4 tsp pepper, and chopped parsley; stir in capers if using.
7. Serve halibut fillets atop warm boiled potatoes, spoon browned butter and parsley sauce over the fish, and offer lemon wedges alongside.