Tarragon Roasted Halibut With Hazelnut Brown Butter
This recipe combines the delicate flavor of halibut with the rich nuttiness of toasted hazelnuts and fragrant tarragon. The fish is roasted to perfection and topped with a luscious hazelnut brown butter sauce, creating a dish that is both elegant and flavorful. Enjoy this seafood delight with a squeeze of fresh lemon for a refreshing finish.
— Constant Cookbook
Ingredients
- 1/2 blanched hazelnuts
- 1 large bunch fresh tarragon
- 1 3-3 1/2-pound skinless halibut fillet (halved lengthwise if very wide)
- 4 olive oil, divided
- Kosher salt, freshly ground pepper
- 1/2 (1 stick) unsalted butter
- 1/4 fresh lemon juice
- Lemon halves
Instructions
- 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 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.
Yield
6-8 servings
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