Pan-fried halibut in butter

Ingredients

• 2 halibut steaks or halibut fillets (about 180 g each)
• 1 tbsp flour
• 2 tbsp rapeseed oil
• 30 g butter
• 1 garlic clove, crushed
• 2 sprigs of thyme
• Salt, pepper
• 1 organic lemon
• 1 tbsp chopped parsley

Method

1. Take the fish out of the fridge about 15 minutes before frying and pat it thoroughly dry.
2. Season it with salt and pepper and dust it thinly with flour. Tap off any excess flour.
3. Heat the oil in a frying pan over medium to high heat. Put the halibut in and fry it for about 3 to 4 minutes until the underside is golden brown.
4. Turn it over, reduce the heat to medium and add the butter, garlic and thyme.
5. Tilt the pan slightly and spoon the foaming butter over the fish again and again for 2 to 3 minutes.
6. Doneness test: at the thickest part, the flesh is no longer glassy and flakes easily with a fork. Thick steaks need a little longer.
7. Drizzle some lemon juice into the butter, sprinkle with parsley and serve the halibut with the butter from the pan.

Tips

• From large fish, cut steaks across the backbone; from smaller ones, cut fillets. Both work well in the pan.
• Do not fry the fish for too long, or the firm flesh will dry out. Better to check a little early.
• Serve with boiled potatoes, leaf spinach or cucumber salad.
• In Norway, minimum sizes and closed seasons apply to halibut. What you may keep is in the profile.

Atlantic halibut: profile Pacific halibut: profile