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Home : Recipes : Oven-baked Halibut with Apple Butter Sauce and Barley Risotto

Oven-baked Halibut with Apple Butter Sauce and Barley Risotto

Oven-baked halibut is a wonderful fish to serve to guests. This recipe helps you create accompaniments worthy of such a fine fish—a festive meal made with quality Norwegian ingredients. All our recipes are sourced from godfisk.no

Photo: Gudrun Hoffmann and Ulla Westbø (H2W)

  • Time required: 60 min
  • Difficulty: Medium

Ingredients

Barley Risotto

Apple Butter Sauce

Carrot Purée

Method

  • Preheat the oven to 150 °C.
  • Scrape off the skin from the halibut, rinse, and pat dry with paper towels.
  • Cut the halibut into serving portions and place the pieces in a greased ovenproof dish, skin side down.
  • Brush with oil and sprinkle with chopped garlic, thyme, salt, and pepper.
  • Bake the halibut in the center of the oven until just cooked through, about 20 minutes. If using a thermometer, the internal temperature should be 45 °C.

Barley Risotto

  • Cook the barley in chicken broth for about 15 minutes.
  • Stir in butter and Parmesan cheese, season with salt and pepper, and stir in chopped parsley just before serving.

Apple Butter Sauce

  • Simmer finely chopped shallots and garlic in apple juice until the shallots are tender and the apple juice is well reduced.
  • Add cream and simmer the sauce until it thickens.
  • Remove the saucepan from the heat and whisk in cold butter in small portions.
  • Taste the sauce with lemon juice, salt, and pepper. Keep the sauce warm over gentle heat.
  • Stir in apple cubes just before serving.

Carrot Purée

  • Slice carrots thinly and cook until tender in unsalted water.
  • Drain the cooking water and mash the carrots.
  • Stir in butter and heavy cream, and season with salt and pepper.

Serving

  • Serve the halibut with barley risotto, apple butter sauce, and carrot purée.

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