Tarragon-Roasted Halibut With Hazelnut Brown Butter
- 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
- Preheat oven to 350u0b0F. 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 300u0b0F. 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.
blanched hazelnuts, tarragon, olive oil, kosher salt, butter, lemon juice, lemon halves
Taken from www.epicurious.com/recipes/food/views/tarragon-roasted-halibut-with-hazelnut-brown-butter-51154980 (may not work)