This recipe is from April 2013 Bon Appétit and it’s amazing!! How can you go wrong with fresh fish, fresh herbs, hazelnuts and butter?
1/4 c blanched hazelnuts
1 large bunch fresh tarragon
1 lb halibut fillet
1/4 c white wine
1 tsp olive oil
Salt and pepper
1/4 c unsalted butter
1/8 c fresh lemon juice
Tarragon leaves for garnish
Preheat oven to 350°. 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°.
Scatter tarragon sprigs on a rimmed baking sheet. Place halibut on top, drizzle wine, olive 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, 4 – 6 tarragon leave, chopped and season with salt and pepper.
Serve fish with hazelnut brown butter sauce.
Serves 2 – 4.