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Home : Recipes : Halibut with Capers Sauce and Hasselback Potatoes

Halibut with Capers Sauce and Hasselback Potatoes

Prepare this delicious recipe next time you're hosting dinner guests. A good tip is to use a meat thermometer when baking the halibut to keep it juicy. All our recipes are sourced fromgodfisk.no

Photo: Norwegian Seafood Council

  • Time required: 60 min
  • Difficulty: Medium

Ingredients

Hasselback Potatoes

Capers butter

Serve with

Method

  • Preheat the oven to 180 °C.
  • Carefully scrape the fish skin, rinse and dry. Cut the halibut into serving portions.
  • Make incisions in the skin and place half lemon slices and garlic cloves in the cuts. Brush the pieces with butter and sprinkle with salt and pepper.
  • Place the pieces skin-side up on a baking sheet lined with parchment paper, and insert a meat thermometer into the thickest piece of halibut.
  • Bake the halibut in the oven until it reaches an internal temperature of about 50°C. Carefully remove the skin when serving.

Hasselback Potatoes

  • Peel the potatoes and cut them into 2-3 mm thin slices almost all the way through.
  • Arrange the potatoes side by side in a greased ovenproof dish.
  • Melt butter and brush over the potatoes. Sprinkle with salt, cover the dish with aluminum foil, and bake in the oven for about 30 minutes.
  • Remove the foil and continue baking the potatoes for about 10 minutes until they have a nice color.

Capers Butter Sauce

  • Finely chop shallots and garlic, sauté in olive oil until the onion is translucent.
  • Add white wine and cook until reduced by half. Pour in heavy cream and cook until reduced by half again.
  • Strain the sauce into a new saucepan, heat to boiling, and stir in butter gradually.
  • Season with lemon juice, salt, and pepper. Add capers to the sauce just before serving.
  • Serve the halibut with Hasselback potatoes, capers butter sauce, and steamed green beans.

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