If using skin-on hazelnuts, rub them
inside a clean kitchen towel after they've been toasted—the skins will slip
right off. Serve the fish with a lightly dressed butter lettuce and herb salad.
INGREDIENTS
- 1/2 cup blanched hazelnuts
- 1 large bunch fresh tarragon
- 1 3-3 1/2-pounds skinless halibut fillet (halved lengthwise if very wide)
- 4 tablespoons olive oil, divided
- Kosher salt, freshly ground pepper
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup fresh lemon juice
- Lemon halves
PREPARATION
Preheat oven to 350°F. Spread
hazelnuts in a single layer on a rimmed baking sheet and toast, stirring
occasionally, until golden, 8-10 minutes. Coarsely chop; set aside.
Reduce oven temperature to 300°F.
Scatter tarragon sprigs on a large rimmed baking sheet. Place halibut on top,
drizzle with 2 tablespoons oil, and season with salt and pepper. Roast until
halibut is just opaque in the center, 20-30 minutes, depending on thickness of
fish.
Meanwhile, melt butter in a small
saucepan over medium-high heat. Cook, stirring often, until butter foams, then
browns (don't let it burn), about 5 minutes. Remove from heat; let brown butter
cool slightly. Stir in lemon juice, hazelnuts, and remaining 2 tablespoons oil;
season with salt and pepper.
Serve fish with hazelnut brown
butter sauce and lemon halves and enjoy!
