Entree: Norway – Norwegian Coastal Seafood – Kveite (Norwegian halibut prepared simply and finished with browned butter, lemon, and capers)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Total 27 min

Ingredients

- 4 kveite (halibut) fillets, approx. 6–8 oz (170–225 g) each
- 1 tbsp (15 ml) olive oil
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2 g) freshly ground black pepper
- 4 tbsp (60 g) unsalted butter
- 2 tbsp (30 ml) fresh lemon juice
- 2 tbsp (30 g) capers, drained
- 2 tbsp (8 g) fresh dill, chopped (or 1 tbsp / 4 g chives)
- 1 lb (454 g) new potatoes, scrubbed (for serving)
- 1 tbsp (15 ml) white wine (optional, for pan sauce)

Instructions

1. Bring the new potatoes to a boil in salted water and cook until tender, about 12–15 minutes; keep warm. Pat the halibut fillets dry, brush with olive oil, and season both sides with salt and pepper.
2. Heat a large skillet over medium-high heat. When hot, add the fillets skin-side down (if skin-on) and sear 3–4 minutes until golden; flip and cook another 2–4 minutes until just cooked through (internal temp ~130–140°F / 55–60°C) depending on thickness. Transfer fillets to warm plates.
3. Reduce heat to medium, add the butter to the skillet and let it foam and turn nut-brown, about 2–3 minutes. Stir in the white wine if using, then add lemon juice and capers, scraping up any browned bits. Remove from heat and stir in chopped dill.
4. Spoon the browned-butter caper sauce over the halibut fillets, serve with boiled new potatoes and steamed seasonal vegetables, and garnish with additional dill and lemon wedges.